Tried a really good balsamic lately? Let me know. I'll share mine if you share yours! I just tried MiaBella and it's downright amazing. For those of you curious about the difference between good (often pricier) balsamic and the stuff you find next to the other vinegars in the grocery store, here's the deal.True balsamic vinegar is crafted from the pure wine "must", or un-fermented grape juice of white Trebbiano grapes of Modena, Italy. The time-honored technique is to age the vinegar in wooden barrels. Some brands simmer the grapes in copper cauldrons first, then combine the reduced liquid with an older balsamic vinegar before transferring to the oak barrels.The result is a vinegar that's super rich in flavor, aroma and depth (not something you find in the less-expensive varieties). The vinegar I tried is actually described as "rich, sweet and viscous", again not something you'll find in an everyday brand. Plus, it's got a thicker consistency, so a little goes a LONG way. A long way towards fabulous.
Here's a recipe for chicken with balsamic vinegar, feta cheese and herbs. The perfect blend of sweet, salty, tangy, and awesome.
Balsamic-Glazed Chicken with Crumbled Feta
4 boneless skinless chicken breast
halves (about 4 ounces each)
Salt and freshly ground black pepper
1/2 cup chopped white onion
2-3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 cup chicken broth
2 tablespoons good quality balsamic vinegar
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
To the same pan over medium-high heat, add the onion and garlic. Cook 3-5 minutes, until golden brown. Add the oregano and thyme and cook 1 minute, until the herbs are fragrant. Return the chicken to the pan with the broth and balsamic vinegar. Simmer 3-4 minutes, until the chicken is cooked through and the liquid reduces.
Transfer the chicken to a serving plate (with the onions and garlic) and top with feta cheese, chives and parsley.
Serves
4
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