Monday, June 21, 2010

Recipe: Balsamic Rosemary Chicken

Simple, tangy, herby chicken.


1. Skinless, boneless chicken thighs, cut into one inch pieces
2. 1/3 cup balsamic vinegar
3. 1/4 cup olive oil
4. 3-4 sprigs fresh rosemary
5. Juice of one blood orange (regular orange juice may be substituted)


1. In a bowl, mince rosemary leaves into tiny pieces, avoiding the woodiest parts of the stems (trick: use a pair of scissors)
2. Rub pieces together with your fingers to bruise and release fragrance
3. Add vinegar, orange juice, and olive oil
4. Submerge uncooked chicken in the mixture and soak, refrigerated, for at least 20 minutes. (Ideally use this time to prepare other parts of the meal).
5. Remove chicken from liquid and sauté in an olive oil-greased pan for a few moments on high (if you do it right it will caramelize the outside) then turn down to medium heat.
6. To prevent chicken from drying out, add a small amount of the marinade to the pan while the chicken is cooking (just a few tablespoons in total). Do not add any liquid too close to the end as it does contain raw chicken germs and needs to be cooked.

Try the same recipe on tuna steaks.

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