Chicken with Balsamic Vinegar and Vegetables

Sweet, syrupy balsamic vinegar adds zesty flavor to lean healthy chicken making a healthy but extra flavorful meal.

Average: 3 (2 votes)


  • 2 small chickens, 300-400 gr each
  • 2 medium onions,grated
  • 2 cloves of garlic with skin,chopped
  • 1 sprig of rosemary
  • 1 bay leaf (tie them all up in a muslin bag)
  • lit of chicken stock
  • 3 tbs of balsamic vinegar
  • 10 gr of butter
  • 2 tbs of virgin olive oil
  • 2 small zucchinis,chopped
  • 2 carrots,chopped
  • 1 parsnip,chopped
  • 2 celery stalks,chopped
  • 2 spring onions,chopped
  • 8 mushroom caps,chopped


Cut each chicken into 4 portions.

Sprinkle with salt and pepper and brown in a non-stick pan without cooking fat or oil.

Put the chicken in a saucepan along with the garlic, grated onion, rosemary and bay leaf.

Pour in enough stock to cover the chicken.

Before the chicken is done, at about the ¾ stage, add the balsamic vinegar and allow to cook a little longer.

Remove the chicken from the pan and keep warm.

Discard the muslin with the rosemary and bay leaf.

Using a hand held mixer, beat the chicken stock with a little butter and olive oil until light.

Boil the chopped vegetables until al dente; remember to cook each vegetable separately and do not use the same water.

Arrange the chicken and vegetables on plates and pour the sauce over.


Always use organic food fed chicken when possible
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