Balsamic Tomato Chicken

By The Scent of Oranges
October 16, 2013
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Author Notes: A while back my husband introduced me to balsamic vinegar. Bless him. After our acquaintance was made I soon began to wonder new dinner I could make with it. I thought of what would pair best with balsamic vinegar and immediately thought of tomatoes… then after a little playing in the kitchen a new recipe was born! This was one of the first recipes I developed on my own and it has held a special place in my heart because of it.
I have used a variety of herbs in the past, but sage has always been my preferred. Usually I use dried sage, but this week I had some fresh sage leaves. What a treat! I love fresh herbs!
The Scent of Oranges

Serves: 4

  • 1 onion, diced
  • 2-3 tablespoons garlic, minced
  • 2 large handfuls of spinach
  • 1 cup chicken broth, plus some for simmering
  • 1/2 cup balsamic vinegar
  • 4 pieces of chicken OR 3 cans of garbanzo beans
  • 2 (15 oz) cans of diced tomatoes
  • Salt
  • Pepper
  • Herb of choice
  1. Thaw chicken, if frozen. Sauté onion, garlic and spinach in a little bit of chicken broth.
  2. Add tomatoes, broth, balsamic vinegar and chicken. Simmer on medium high until chicken is cooked, approximately 10-20 minutes.
  3. Once chicken is cooked, shred the chicken into smaller pieces (I do this with two forks). Add seasonings to taste.
  4. You can cook this in a Crock Pot if you wish. I would still sauté the onions and garlic, but after that add everything to the pot and cook it for 8-10 hours in order for the chicken to stay tender. You can even put frozen chicken in the Crock Pot.

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