30 March 2010

Balsamic Chicken with Rosemary and Baked Potato Fries

I was going through my blog and I just realized that I forgot to post up two recipes and they were like a couple months back. Sorry!! *sheepish smile*
Ok for a couple of weeks I was into balsamic vinegar, almost all the dishes I made has to have balsamic vinegar be it as a dressing, sauce or marinade. I had my first taste of this wonderful liquid at Italiannies where they serve freshly baked bread with herbed olive oil and balsamic vinegar, so being the curious me I quickly went to the supermarket and got myself a bottle of balsamic vinegar not knowing what to do with it.

But as always I attended a brief stint at the University of Google and found out that a true balsamic vinegar is sweet and not at all acidic, and a friend who is currently staying in Italy mentioned that balsamic vinegar are usually quite syrupy and very expensive, as they are dark, sweet vinegar aged for many years in wooden barrels in Italy. The longer it is aged, the sweeter, thicker and more expensive it becomes. So the ones available here are those that hasn’t been aged for long but they are still good to use in cooking even though I feel kinda ripped off . Read more about it here

Well now that we have learned more about balsamic vinegar, it’s time to use it in our cooking as shown in the recipe below
Serves 2  
You Need
2 boneless skinless chicken breasts, cleaned and pat dry 
1-1/2 teaspoons fresh rosemary, minced, or 1/2 teaspoon dried rosemary
4 shallots, minced
3/4 teaspoon black pepper
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup balsamic vinegar,
2 tablespoons of brown sugar,
2-3 medium sized Russet potatoes, unpeeled and scrubbed then cut lengthwise into 1/2-inch-thick

How To
1. Combine rosemary, garlic, sugar, balsamic vinegar, oil, pepper and salt in small bowl; mix well.
2. Place chicken in large bowl, drizzle chicken with marinade mixture and rub over.
3.Cover and refrigerate several hours.
4.Preheat oven to 180 degree Celcius. Spray heavy roasting pan or cast iron skillet with nonstick cooking spray or you may drizzle olive oil all over.
5.Layer potatoes around chicken in pan; bake 10 minutes. Turn chicken over, stirring in 3 to 4 tablespoons water if drippings begin to stick to pan.
6.Bake about 10 minutes or until chicken is golden brown and no longer pink in center and the potatoes are soft when you pierce using a fork.
7.Transfer chicken and potatoes to plates. Stir liquid in pan; drizzle over chicken.
8. Serve with salad greens and enjoy!


  1. Oooh looks yum! Everytime I/the hubs goes back to Malaysia, balsamic vinegar is what we get for family back home. Balsamic vinegar is made in this very city I live in ;) Next time I balik, I can get you some, but you must specify what type you want, as prices range from 5EUR a bottle way up to 20, 50 even 100EUR!

  2. Alesia, tis is the one i been waiting for.....yumyum, mk me feel so hungry at this hour....thx for the recipe....

  3. @Ed, it is! :D

    @S, thanks for offering! Will catch up with you over MSN on this. :D (yay! finally an authentic balsamic vinegar!)

    @Joyce, you're welcome :)


Thank you for dropping by my blog and would love to hear from you. So if you want to leave a comment here, please do so. Don't fret if you don't see me replying your lovely comments only because I'm busy being a mother and as much as I want to be with my laptop all day long I can't. But as always thanks again for the messages :) and I'll try to reply them soonest possible. ♥

And if you have any questions or suggestions, do drop me an email at (alesiasim@gmail.com)