I am a rebel at heart ! Yeah! Haven’t you heard …? It’s old news though unless you don’t really know me of course. It’s gotten really bad lately though to the extent that I make Heirloom Tomato Burrata Salad for Thanksgiving and braised chicken in July. But hey: the most fun about food is breaking the rules, right ?! And today is one of those days, because instead of grilling those chicken thighs I picked up for Batman, I decided to, you know..make something else up.
It was totally worth it, so much so that this vegetarian, yours truly, did not stop at a lick but actually had an entire bite of what turned out to be a super tender Balsamic Raspberry Chicken Dish.
I can tell you right now I am making a huge pan of this for Thanksgiving and Christmas, because it’s just appropriate for such an occasion, but at the same time it was perfect in July and on any Thursday night.
It all started when I picked up a bottle of organic aged raspberry balsamic vinegar at the market; and now we are here!
I also made a side of saffron risotto to growth this, and you know why ? I could have broiled some potatoes, or just make rice but the vision of the golden risotto next to the caramelized balsamic chicken and purplish raspberries was just too beautiful to pass. So that’s the real reason why kids, luckily it turns out the flavors were a match made in heaven too so double win !
You can also make this chicken a day in advance up until the last step of the broiler.
Raspberry Balsamic Chicken Recipe
- 8 organic chicken thighs -boneless skinless or your favorite cuts
- 2 tbsp coconut oil
- 1 tbsp extra virgin olive oil
- 1 Maui sweet onion -minced
- the juice from 1/2 orange
- 2 strips of orange peel from the juiced orange
- the other half of the orange cut into wedges
- 8 thyme sprigs
- 2 basil sprigs -leaves only
- 1/3 c + 1 tbsp organic aged raspberry balsamic vinegar
- 1/2 c frozen raspberries + more to your likeness
- sea salt and black pepper to taste
- 1 pinch sweet paprika
1. Pat dry the chicken thighs with paper towels and season generously on both sides with sea salt and black pepper. Sprinkle with a pinch of sweet paprika just to help it brown nicer and quicker.
2. In a large cast iron skillet heat up the olive oil on medium high flame. Sear the chicken on both sides until golden brown, working in batches if necessary as to not overcrowd the pan. About 1-2 minutes per side. Transfer to a bowl and keep warm.
3. Add the olive oil to the pan where you cooked the chicken and saute the onion with a pinch of sea salt until translucent, about 5 minutes. Add 1/3 c of the balsamic vinegar and the orange juice. Scrape all the brown bits from the bottom of the pan. Add the chicken back to the pan together with the thyme and orange peel and bring to a simmer. Lower the flame, cover with a tight lid and let it cook for 30 minutes.
4. Stir the chicken gently making sure nothing sticks to the bottom, partially cover and cook another 15 minutes or until the chicken is fork tender.
5. Meanwhile preheat the broiler. If the pan you cooked the chicken in is not broiler proof then find one that is and transfer all the chicken but discard the thyme sprigs and orange peel.
6. Sprinkle the frozen raspberries and orange wedges over the top and drizzle with the reserved 1 tbsp of the balsamic vinegar. Broil 2 inches away from the flame for about 5 minutes or until a nice caramelizations occurs over the chicken. Serve hot sprinkled with the basil leaves and a side of saffron risotto.