I feel like it’s been weeks since I posted a recipe, but I’m breaking that streak with a really good one! This recipe is savory, and tangy, and just a little bit sweet. I love it very much. Plus, it’s Whole 30 compliant and paleo-approved. All it does is win. I served the chicken over some Yukon Gold potatoes that I pan-fried and mixed in hunks of steamed sweet potato, which was delicious, but you could also serve over spaghetti squash, or even on a salad with the sauce as a dressing, or just by itself.
Sweet and Savory Balsamic Tomato Chicken
Your chicken of choice, raw (I used 5 skin-on chicken drumsticks, this would also be great with bone-in or boneless thighs, which is what we thought we were buying when we bought the drumsticks instead, or even chicken breast)
½ cup white or yellow onion, diced
3 tbs dried onion flakes (optional, but they really bring out that sweet onion-y flavor)
3 tbs minced garlic
One can diced tomatoes
Rosemary (fresh if you have it, dried if you don’t)
Olive oil (or avocado oil)
Potatoes (white or sweet or both) or Spaghetti Squash, or noodles or rice if you’re a grain-eater
4. Turn your chicken and brown for three or four minutes on the other side.
5. Once your chicken is nicely browned (it won’t be cooked through—don’t worry, that’s coming) pour your balsamic vinegar over the chicken and let it reduce for about four minutes. It will bubble a lot and it might smell not awesome, but do not lose faith.
6. Once your vinegar has reduced by about half, pour your can of tomatoes over the chicken and give everything a good stir. Sprinkle your rosemary over the top and give it a good sprinkle of sea salt.
7. Put the whole pan into the oven and set a timer for 25 minutes.
8. While the chicken is finishing in the oven, put together whatever you’re going to serve with your chicken. Spaghetti squash would be delicious and easy underneath this chicken (microwave your spaghetti squash for ten minutes and it’s done—see this post for detailed instructions). I went with some fried Yukon Gold potatoes mixed with steamed sweet potatoes (steamed in the microwave—again see previous post link for detailed instructions). The crispy fried potatoes were a really nice compliment to the chicken, and it added some hearty carbs to the meal. I didn’t want to boil my potatoes ahead of time, so I just sliced them thinly and threw them in a frying pan with some avocado oil over medium heat, and then covered the frying pan and added some chicken stock to help them steam and cook through. Then I removed the cover and let the edges get crispy, and it was pretty delicious.
9. If you think of it, turn your chicken once while it’s cooking so both sides get to soak in the saucy goodness. If you don’t think of it, it will be alright.
10. At 25 minutes, pull the pan from the oven and check the chicken for doneness. I really like to use a meat thermometer for this task, because it takes any of the guesswork away. For chicken, you’re looking for 165F in the center of the piece of meat. If it’s not quite there, throw it back in the oven for a few more minutes.
11. When your chicken is done, plate your potatoes and then place a piece of chicken on top of the potatoes and spoon your tomato-balsamic sauce over everything. I served this with a green salad but it would pair well with any green vegetable, or it could be served by itself.