How right she was, to be so enthused! I paired this tasty offering with lemon-orzo (still suffering from a little Greekitis, I guess), broccoli, and cumin-roasted yam cubes. I realized after I had taken the picture, that I hadn't yet sprinkled the lemon zest over, which was very pretty but by which point we were all starving - precluding the time for more photography.This will be going into my repeat-file, too. Thanks, Linda!
Oo, I am glad you liked it! I am always relieved when someone likes a recipe I reccomend.
ReplyDeleteI know what you mean, Linda. It was such a pretty colour, too! My guest/galley-slave also enjoyed it.
ReplyDeleteI have to try this, I have been wanting to make some sort of a balsamic chicken recipe for some time now and this looks wonderful!
ReplyDeleteCould you share what brand balsamic vinegar you use? I am having the worst time finding one that tastes good, I would love a good recommendation as this recipe is haunting me.
ReplyDeleteHi Michele - you won't be disappointed! It's very easy, especially if you put the chicken in the marinade the night before.
ReplyDeleteErika - I used the Maille brand of balsamic vinegar for this. I wouldn't use a very expensive, aged one for this kind of dish, because of the quantity involved, and because it is cooked - reduced, even, at the end of the recipe - and I think the finer properties of a really fantastic balsamic would become lost (not to mention it would be very expensive). The Maille is perfect for this - not super fancy, but a nice flavour and good enough to use in dressings and cooking without a qualm.
That looks amazing!!
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