I can’t recall where I obtained the recipe for these steel-cut oat muffins, but it’s fantastic! The texture of the steel-cut oats is nuttier, similar to bulgur wheat.
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 chicken leg quarters
- 4 cloves garlic, chopped
- 1 ½ cups chicken stock
- ½ cup balsamic vinegar
- ½ cup chopped sun-dried tomatoes
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
- Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9×13 inch baking dish.
- Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.
Nutrition Facts
| Calories | 439 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 3 g |
| Protein | 33 g |
| Saturated Fat | 5 g |
| Sodium | 130 mg |
| Sugars | 14 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
really great but ended up cutting down the amount of vinegar to a teaspoon. Was way too vinegary for me and my partner. next time I might put a bit of balsamic glaze instead.
This was a good recipe. The family really likes it but I felt it was missing something. I think I will try what another reviewer did and next time brown the chicken in a separate pan than the onions and garlic. I feel with a few tweaks this can easily be a 5 star
I made this for my parents. They loved it. The only change I made was I used green olives stuffed with sun dried tomatoes . They didn’t have just the sun dried tomatoes.
I didn’t have any chicken stock so I used vegetable stock instead. It was delicious !!
I didn’t have sun dried tomatoes so I just used a can of roasted tomatoes and added honey to offset the sour of the vinegar that I had. The sauce took a very long time to thicken and after 45 minutes just stopped because I still had to bake the chicken for 45 minutes. I thought this would be somewhat quick but this recipe took a long time!! Overall it was
I enjoy this flavorful meal. I serve it over rice. I also use diced tomatoes as when I shopped for it the first time I couldn’t find the sun dried tomatoes so I improvised, and it works well either way. Glad I found this recipe on my go-to recipe site!
We really liked the flavors in this….Though it will depend on the quality of balsamic vinegar you use. Hubby liked it and commented it is “rich”. It is but tasty! Thanks for the recipe. I will make again with chicken thighs.
Used wine vinegar instead of balsamic, to placate my children. Also left out the sun-dried tomatoes. A most worthy use of my garden-grown onions!
Followed the recipe as written and thought were results were just okay. The instructions say to caramelize the onions, then briefly saute the garlic, then add the chicken pieces to the same pan to brown, but this resulted in the aromatics overcooking. The chicken did come out very tender but the flavor was nothing special. Overall this recipe was more trouble than it was worth.
This was incredibly easy….I had my 23 year old son do it while I watched. The sun-dried tomatoes made this especially savory. The chicken was moist & tasty. I would make this again.
Amazing! Great for a quick fix meal with a couple of changes. I substituted Whole bone-in chicken breasts mostly for presentation. Like previous posts, I added some of the sauce and let the chicken cook while reducing the rest of the sauce in the saucepan to save time. I skipped the mustard recommendation. Once plated, I sprinkled with fresh chopped basil which was a natural with the tomatoes, garlic and balsamic vinegar, and served it with buttered fettucini and steamed broccoli. MMMM we will be having this again!
I used 4 chicken quarters instead of two, but kept the rest the same, and there was still a lot of sauce. The balsamic vinegar and the tomatoes made a really great flavor combination. I added the tomatoes to the stock reduction right after deglazing the pan (before it had reduced) to make sure that they got nice and soft. Really good recipe!
Just made this 🙁 The kitchen smelled like I was making pickles. If you like vinegar than this is for you.
Really great served on mashed potatoes. It is kind of sweet and sour. My husband loved it!
This was spectacularly good. And here’s the thing: instead of using chicken thighs, I used a cut-up, whole roasted chicken from the store, since that’s what I had. After making the sauce (and I used beef stock, instead of chicken, because that’s what I had), the only thing I changed was to cook the whole dish at a low temperature, covered, for about an hour, just so that the chicken could heat up and the flavors could combine. I’m not a great fan of sun-dried tomatoes, but I definitely encourage you to use them, since they added a great depth of flavor to the dish. I served it with the ravioli on the side, along with some winter vegetables. Everyone absolutely loved it, and it was a great, easy solution to a last minute dinner.
This recipe is amazing. We were trying to figure out if we wanted pasta or rice to accompany this, but after making it the first time slices of french bread are the way to go. It is perfect for soaking up all the left over deliciousness left over. The leftovers were good, just be aware that the longer the sun-dried tomatoes sit the stronger the flavor becomes. We will definitely make this again and again.
Delicious, cook in skillet. Use a tomatoes instead of sun dried. After brown in really hot pan, cook in oven for 45 minutes.
This recipe was really good. I had to substitute red peppers for the sun dried tomatoes but other wise that is the only change I made. The sauce never really thickened but it didn’t matter it was so good. Thanks for the recipe!
Pretty good, but the basalmic flavor is strong. I used vegetable stock (b/c that is what I had). I also used chicken breast instead of the legs to decrease the fat content. Other short cuts included minced garlic instead of cloves. Lastly, I sauteed some spinach into it at the end (so it doesn’t burn). I served this over bow-tie pasta. It is a lot of acid with the vinegar, and sundried tomato. I added some parmesan cheese to help cut all the acid as it cooked.
This recipe was okay. The chicken was juicy but no very flavorful. I ended up eating the onions from the sauce and no very much chicken. I enjoyed the sauce very much as did my husband, so I may have to find a way to use it in other recipes.
This was really good, but I had to alter it a bit and I would change a few things for the future. I’m only giving this a 4 because some things didn’t work as expected. I changed the recipe serving to 4 and used boneless chicken breasts instead. I sauteed the onions on medium, not on low as suggested because it was taking too much time. When it called for adding garlic I added 4 sliced fresh mushrooms, too. I tried thickening the sauce as stated, but it wasn’t working. Therefore I used cornstarch to thicken the sauce. I found that the amount of sun-dried tomatoes made the sauce a bit too sweet for me so in the future I would maybe use 1/2 cup instead of 1 cup. The amount of sauce was a lot so in the future I would probably make this and put it over white rice. Otherwise cutting the sauce to half would probably work too. Overall it was really good!