Tip:
Highlight text to annotate it
X
Walter: Janet, I absolutely love the idea of this recipe, the smell of this recipe,
the look of this recipe.
Jan: Well, this is one of those really classic things that it's so hard to mess up, but this
is balsamic chicken. And we start off like you do with so many super easy, fabulous dishes.
We're going to brown off the chicken. Now this was boneless and skinless, so we had
to give it a little bit of help.
Walter: Right.
Jan: We used a little bit of olive oil.
Walter: Right.
Jan: And let it get nice and brown on both sides.
Walter: And don't worry about cooking it through.
Jan: No.
Walter: Just get it nice and brown.
Jan: That's right. We will finish it up later, but you do want the color.
Walter: Yes.
Jan: And into the same pot I dropped a couple of sliced onions.
Walter: Which are already starting to brown off.
Jan: That's right.
Walter: Getting some carmelization to give a little sweet to this.
Jan: That's right and now if you're going to do this at home, you want to let this go
a little bit longer. You want more color than we've got here, but we're in a hurry.
Walter: Well, we could come back at the first commercial on the Young and the Restless.
I guess that wouldn't be a good idea.
Jan: Well, probably not. All right. Now we were talking about the difference and different
kinds of balsamic vinegar.
Walter: You have to find one you like.
Jan: Find one that you like.
Walter: Because there's an enormous difference from one to another.
Jan: And you can't necessarily go by price.
Walter: No, oh, no.
Jan: There are really fine, high end specialty vinegars that this is not one of those.
Walter: Yes. And for this case you don't really need that super high end.
Jan: So when you're shopping in your grocery store. No, it would be wasteful.
Walter: Like the one I was telling you about that I have at home that I put on strawberries
with an eye dropper.
Jan: That's right. You don't want to do that for this dish but taste the ones first.
Walter: Find the one that you like and then stick with it.
Jan: That's right because we're going to reduce this a little bit and that flavor is going
to get more concentrated. So if you don't like it to begin with, you're really going
to hate it at the end.
Walter: Now the concentration I found with balsamic vinegar actually increases the sense
of sweetness in the vinegar.
Jan: Oh yes. Yes, it does.
Walter: Okay.
Jan: I love vinegars. They're one of my go-to favorite ingredients.
Walter: Absolutely.
Jan: I just love what they do. So a can of tomatoes, and I like the little ones. I like
the petite diced tomatoes. I think that they're just nicer.
Walter: Whatever.
Jan: They are. They're nicer.
Walter: Okay. I've been known to use them.
Jan: Well, honestly when you have the larger ones, the kids look at it and they'll freak
out and they say, "What is this? Is that a tomato?" But if you've got this you don't
get the freak out.
Walter: This is one if the kids didn't eat it they'd be weird.
Jan: My kids are weird. That's just the way it is. A teaspoon...
Walter: Oh, I didn't mean to have your kids in mind when I said that.
Jan: I did. So a teaspoon each of thyme and rosemary, oregano, and basil.
Walter: And there is no wonder it smells good in there.
Jan: That's right.
Walter: With that combination it could not, not smell good.
Jan: That's right so we're putting these guys back in here.
Walter: Work them down in there a little.
Jan: Get them down in there, and if you've got the juices that collected, don't waste
that. That's like liquid gold.
Walter: Now about long does it need to cook because we're about how long to be gone?
Jan: Well, I'd give it about 20 minutes.
Walter: About 20 minutes.
Jan: And then I serve it over pasta, but this is what we end up with.
Walter: Oh, or rice or almost anything. Write in and get the recipe. Chef's Recipe, 6450
Papermill Drive, Knoxville, TN 37919. Send a self-addressed
[audio stopped]