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Skillet Balsamic Chicken with Strawberries & Tarragon

Skillet Balsamic Chicken with Strawberries & Tarragon

An easy skillet dish – Tender Chicken, Crispy Skin with a Hearty yet Light Pan Sauce with Plenty of Strawberries and Garnished with Tarragon Leaves. Irresistible!

Skillet Balsamic Chicken with Strawberries & Tarragon
Skillet Balsamic Chicken with Strawberries & Tarragon
Balsamic Vinegar’s home turf of Modena is a small city in northern Italy located in the Emilia-Romagna region, which is also the birthplace of Parmigiano-Reggiano cheese. See below for more information on the real stuff!
Skillet Balsamic Chicken with Strawberries & Tarragon
Naturally¬†sweetened¬†with strawberries … not a sweet sauce, but a rich reduction sauce ¬†

This easy ONE skillet dish – cooked in a seasoned cast iron skillet is a healthy alternative main course meal.
Chicken is browned on both sides and a balsamic pan sauce only contains shallots, garlic and aromatics, balsamic vinegar, vintage port wine and chicken broth with no extra fat.

Strawberries are folded in only to soften & flavor and garnished with tarragon leaves (with a lingering licorice taste.)
Fresh Spring Strawberries
Fresh Spring Strawberries from Wright’s Farm, Gardiner, NY – ¬†from farmers’ market in Larchmont, NY¬†

Ahh! LOCAL Spring Strawberries form a Farmers’ Market – these have a deeper rich ruby color and a rich strawberry flavor.

Compared to supermarket varieties Рthese are SUPERIOR!  See the interior color? Red through and through!

Some Reasons to Enjoy Strawberries:

  • Strawberries are a¬†low-glycemic fruit, making them a tasty option for people looking to control or reduce their ¬†glucose levels
  • They naturally deliver¬†vitamins, fiber, and particularly high levels of¬†antioxidants known as polyphenols — without any sodium, fat, or cholesterol
  • Strawberries ¬†are among the top 20 fruits in antioxidant capacity and are a good source of manganese and¬†potassium
  • Just one serving — about eight strawberries — provides more¬†vitamin C than an orange!¬†
  • First cultivated in ancient Rome, strawberries are now the most popular berry fruit in the world
  • Strawberries specifically are low in calories and an excellent source of fiber and vitamin C – about 53 calories for an entire cup!¬†
  • Research shows that increased strawberry intake, as well as many other types of berries, show a strong correlation with a decreased risk of cardiovascular disease, hypertension, type 2 diabetes, and many other inflammatory diseases
  • Choose berries that have a bright red color, a natural shine and fresh looking green caps
Ingredients for Skillet Balsamic Chicken with Strawberries & Tarragon
Ingredients for Skillet Balsamic Chicken with Strawberries & Tarragon             

Annatto Powder is derived from the seeds of the achiote tree, which is native to tropical regions of the Americas. The powder has an earthy, slightly sweet flavor with hints of nutmeg and pepper. Can substitute sweet paprika – but try annatto!

Chose the Right Balsamic Vinegar!

Balsamic Vinegar of Modena: (in Italian: aceto balsamico) is a very dark, concentrated and intensely flavored vinegar originating in Italy, made wholly or partially from grape must: freshly crushed grape juice with all the skins, seeds and stems. Balsamic vinegar has a sweet, harmonious and elegant taste.

Regulations:
There’s an industry consortium in Italy that bestows a stamp of approval to balsamic vinegars that meet these precise parameters. They even decide what sort of bottle it can be packaged in.

  • Must be produced in Modena or neighboring Reggio Emilia in Italy
  • Must be made from Trebbiano grapes grown in one of those two places
  • Must be aged in wooden barrels for no fewer than 12 years

Most if not all of the balsamic vinegars that are commonly available are commercial grade products that don’t meet one or all of the above criteria. They’re just a completely different product.

DID YOU KNOW? Many Balsamic vinegars contain Caramel Coloring! Avoid bottles with this ingredient! An unnecessary ingredient used to mask inferior quality ingredients.
Caramel coloring is made by heating a sugar compound (usually high-dextrose corn syrup), often together with ammonium compounds, acids, or alkalis. Avoid!

Season the chicken with Crushed Fennel, Ground Annatto, Salt & Pepper
Season the chicken with Crushed Fennel, Ground Annatto, Salt & Pepper
Sauté Shallots, Garlic, Grainy Mustard, Rosemary and Tarragon
Sauté Shallots, Garlic, Grainy Mustard, Rosemary and Tarragon
Gai Lan - Chinese Broccoli
Gai Lan – Chinese Broccoli – there perfect accompaniment to the skillet chicken

A delicious green leafy vegetable I bought at a Farmers’ Market. Rich in nutrients with tender stems. Dark green leaves that are soft and pliable like spinach. After cooking, they take on a sweeter taste and lighten to a bright green color. Leaf spinach is an alternate substitute, and pairs nicely with the skillet chicken dish.

Skillet Balsamic Chicken with Strawberries & Tarragon
Skillet Balsamic Chicken with Strawberries & Tarragon – a portion served with Chinese Broccoli
Skillet Balsamic Chicken with Strawberries & Tarragon
Skillet Balsamic Chicken with Strawberries & Tarragon – close-up

 

Not overly sweet with a wonderful pan sauce reduction with TONS OF FLAVOR – gluten free.

Enjoy this special skillet dish – choose local fresh strawberries for the best taste!
Let me know what you think!
Karen

Skillet Balsamic Chicken with Strawberries & Tarragon

Skillet Balsamic Chicken with Strawberries & Tarragon

An easy skillet dish - Tender Chicken, Crispy Skin with a Hearty Yet Light Pan Sauce with Plenty of Strawberries and Garnished with Tarragon Leaves. Irresistible! 
Prep Time: 15 minutes
Cook Time: 29 minutes
Total Time: 44 minutes
Servings: 6 servings
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Ingredients

Season the Chicken:

  • 6 large bone-in chicken thighs about 2 pounds
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground annatto
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil (for saut√©ing)

All the Rest:

  • 1 teaspoon extra virgin olive oil
  • 1 cup shallots peel; slice horizontally 1/4" thick
  • 1 tablespoon garlic peeled, coarsely chopped; add some spring garlic if available
  • 1 1/2 teaspoon grainy mustard
  • 1 sprig fresh rosemary
  • 1 sprig fresh tarragon
  • 1/2 cup balsamic vinegar of Madona* (does not contain caramel coloring)
  • 1 cup chicken broth preferably homemade
  • 1 tablespoon vintage port
  • 2 teaspoons coconut palm sugar (can use dark brown sugar)
  • 1/8 teaspoon Szechuan chili flakes (or your favorite chili flake)
  • 2 sprigs fresh tarragon leaves pinched off the stem
  • 3/4 cups fresh strawberries washed, hulled, sliced

Instructions

  • Wash, dry and trim chicken of fat - add to a plate to hold. Add seasonings: fennel, annatto, salt & pepper and rub in.
  • Heat 1 T, evoo in a cast iron skillet to low-medium heat. (Do not cook over a hotter flame; chicken skin will stick.)
    Add chicken skin side down - cook until golden - 4 minutes. Turn over with tongs, cook another 4 minutes until golden - remove to a plate to hold.
  • Add 1 teaspoon evoo, heat over low-medium heat. Add shallot and cook, stirring 3 minutes until softened, Add garlic, grainy mustard, rosemary and tarragon, stir up and cook 3 minutes.
  • Add balsamic vinegar - bring to a boil, cook 1 minute. Add chicken broth, port wine, coconut palm sugar and chili flakes, simmer the sauce until slightly thickened 2 minutes.
    Add the chicken back to the pan, skin-side up and cover the pan.
  • Cook over a low simmer for 18 minutes until cooked through - will register 165 degrees with a meat thermometer. Note: I have used large chicken thighs.

For Crispy Skin:

  • Preheat broiler with rack 3" from the heat source. Carefully place the chicken on the rack and broil just until the skin is golden brown, bubbly and crisp - 2 minutes, watch carefully, pan will be hot.

To serve:

  • Before serving, add the sliced strawberries and stir into the warm sauce to soften and flavor them. Hint: Do not "cook" the strawberries in the sauce, just quickly warm through.
    Garnish the chicken with tarragon leaves. Serve with Chinese Broccoli or Spinach and your favorite rice if you desire.

Notes

*Balsamic Vinegar of Modena: The real stuff from this region without "caramel coloring" additive.
This recipe may not be reproduced without the consent of its author, Karen Sheer. 
 
 
COURSE: Main Course
CUISINE: American
KEYWORDS: Balsamic chicken, Balsamic Chicken witth Strawberries, Skillet Balsamic Chicken
Nutrition Facts
Skillet Balsamic Chicken with Strawberries & Tarragon
Amount per Serving
Calories
413
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
12
g
Cholesterol
 
142
mg
47
%
Sodium
 
247
mg
11
%
Potassium
 
554
mg
16
%
Carbohydrates
 
15
g
5
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
26
g
52
%
Vitamin A
 
160
IU
3
%
Vitamin C
 
15
mg
18
%
Calcium
 
53
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

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