Chicken with Tomatoes, Peaches and Balsamic Vinegar

In my previous post, I talked about the delicious Balsamic Vinegar that I've been using.  This is another recipe that showcases the deep, fruity flavors of the Original Balsamic Vinegar of Modena.

This is fast and easy enough for a weeknight, but so delicious, you will want to serve it to company!  Peaches and tomatoes pair really with with this vinegar.  I've served with buttermilk biscuits as well as pasta.  Either is delicious!

Chicken with Tomatoes, Peaches and Balsamic Vinegar

by Susan Zentmyer

Prep Time: 10 minutes

Cook Time: 30 minutes

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Ingredients (4 servings)

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/2 pounds of chicken pieces
• 3 ripe tomatoes, cut into wedges
• 3 ripe peaches, cut into wedges
• 1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/4 cup Original Balsamic Vinegar of Modena, plus more for serving
• 1/4 cup water
• 1 sprig fresh rosemary

Instructions

• In a skillet, heat oil and butter on medium low heat. Season the pieces of chicken and coat them with the flour. Fry the chicken on one side for several minutes, until lightly browned.
• Turn the chicken pieces. Add the tomatoes and peaches to the top of the chicken. Pour the balsamic vinegar and water into the pan and top with the rosemary.
• Cover and cook for another 25 minutes.
• Serve drizzled with balsamic vinegar.

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Roasted Vegetables & Balsamic Vinegar

We spent three weeks in Italy this summer.  One week was in Firenze (Florence for those of us not lucky enough to live there).  We had a wonderful opportunity to take a cooking class with a local chef.  He spent the morning taking us through the Mercato Centrale, an indoor market hall selling local produce, meats and seafood.  Amazing!  Truly an experience.  

Our chef took us to a merchant selling balsamic vinegar and we were able to taste different qualities and ages of vinegar.  Let me tell you, the taste difference between good balsamic vinegar and great balsamic vinegar is night and day!  That's why I was so excited to get to try The Original Balsamic Vinegar of Modena.  And I was not disappointed.  This is the real deal.  Tart rather than acidic, sweet, fruity and great depth of flavor.  I could eat this by itself.  And may have done.

At any rate, this vinegar deserves a recipe which allows the flavor to shine.  These roasted vegetables are just the thing.  Caramelized onions, slightly charred tomatoes and peppers with a touch of olive oil and some salt.  Drizzled with Original Balsamic Vinegar of Modena and served over fresh pasta, this is a perfect dinner! 

Roasted Vegetables & Balsamic Vinegar

Prep Time: 5 minutes

Cook Time: 25 minues

Keywords: roast entree Italian

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Ingredients (serves 4)

• 1 medium onion, diced
• 2 pints of cherry tomatoes
• 3 red bell peppers, diced
• 1/4 cup olive oil
• 2 teaspoons coarse salt
• 1/4 cup Original Balsamic Vinegar of Modena

Instructions

• Preheat oven to 400 degrees.
• In a 9x13 glass dish, combine the olive oil and vegetables. Stir to coat the vegetables in the olive oil, then sprinkle with the salt.
• Roast in the center of your oven for 30 minutes, until the vegetables are soft and beginning to brown.
• Remove from the oven and drizzle with the Balsamic Vinegar.
• Serve over fresh pasta or with crusty Italian bread.

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