Brown Sugar & Balsamic Glazed Chicken
Ahhh… this weekend Arkansas finally gave us a glimpse of Fall. Beautiful, crisp, perfect Fall! This weekend has convinced me that it will be Fall when we get to Heaven.
I actually wore pants to church today and my baby wore tights and long sleeves. We’re in a major rush to say Adios! to summer.
But I have a sneaking suspicion that Arkansas has a few more 100-degree days in store for us before we officially bid summer farewell. And so, before your Blog and Pinterest feeds start blowing up with Pumpkin-Palooza 2013 (who am I kidding? They already have, haven’t they?)… let’s get a few more good recipes tucked into our arsenal to get us through the hot weather.
I’m just gonna say it. This may be the best chicken I’ve ever made. The glaze is un-buh-lievable! And not only is it darn tasty, it may very likely be the EASIEST chicken I’ve ever made too. And I can’t lay claim to too many easy recipes (cuz’ I’m a sucker for the complicated ones.) So this is one to pounce on, guys & gals!
The reason it is so handy for a hot day is because you make it in the crock-pot and avoid heating up your whole house from having the oven on! I love crock-pot recipes for summertime, for that reason alone!
Oh, and did I mention that this brown sugar balsamic glaze is one of the most mouth-wateringly delicious things I’ve ever tried? Because it is. And I now intend to use it on beef, pork, chicken, and whatever else my grocery budget will allow me to get my hands on.
Here’s how you make it!
You need roughly 5 lbs of chicken. (I like bone-in because it keeps the meat moist during slow-cooking. It also tends to be cheaper.)
Toss the chicken into your crock-pot and sprinkle it with a mixture of ¾ tsp. salt, ½ tsp. pepper, ½ tsp. ground sage, & 2 cloves minced garlic. Then pour in 1 Cup of chicken broth, set the heat to “High” and walk away! (Oh, put the lid on too. Of course.)
After 2 hours your chicken will be fully cooked. (If you’re going to leave it in the crockpot longer than 3 hours, I suggest using the “Medium” heat setting instead of “High.)
Now for the so-simple yet so-mind-blowing glaze. Grab a small saucepan and whisk together ½ C brown sugar, 1 T cornstarch, ¼ C. balsamic vinegar, 1 tsp. Worcestershire sauce, ½ C. drippings from the crock pot, a few dashes of your favorite hot sauce, and ½ tsp. salt.
Heat this over a medium burner, stirring frequently, and let it bubble and thicken for about 4 minutes.
Then just transfer your chicken to an oven-safe dish (remove bones and skin if there is any) and smother it with this majesty.
By the way, those bones you just removed? Be sure you toss them back into the crock pot with a few carrots, celery, and onion pieces. Cover with water, turn the heat back on high for a few more hours (or all night!) and you’ll have some awesome homemade broth to use later in the week! What can you do with homemade broth? Try this and this!
Now… you can serve the chicken as-is (just slow-cooked and glazed with this delicious sauce.)
But I think it is worth a few extra minutes to stick the sauced-up chicken under the broiler in your oven and let it caramelize a bit. In fact, I caramelized, brushed on more glazed, caramelized again, and then repeated it a third time! YUM, so good!
You won’t leave a speck in the pan, I’ll bet. (But if you do, I envy you for having these as leftovers!)
Enjoy Enjoy Enjoy, Guys!
Here is the printable recipe.
Brown Sugar & Balsamic Glazed Chicken Breasts
-3 large bone-in chicken breasts
-¾ tsp. salt
-½ tsp. pepper
-½ tsp. ground sage
-2 cloves minced garlic
*Rub seasonings onto chicken and place chicken in slow-cooker. Then pour in:
-1 C. chicken broth
*Cook on high for 2+ hours (Medium if cooking longer than 3 hours.) Transfer chicken from slow-cooker to an oven-safe dish. Whisk glaze ingredients in a small, separate, saucepan:
-½ C brown sugar
-1 T cornstarch
-¼ C. balsamic vinegar
-1 tsp. Worcestershire
-½ C. drippings from crock pot
-1 tsp. habanero sauce (or other hot sauce of your choice)
-½ tsp. salt
*Heat glaze over medium burner, stirring frequently, until glaze is bubbly and thick (about 4 minutes.) Brush onto chicken and caramelize under the broiler for a few minutes at a time, brushing with more glaze in between broilings.
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