Recipe of Super Quick Homemade Braised Chicken with Red Wine & Balsamic Vinegar

Braised Chicken with Red Wine & Balsamic Vinegar.

Braised Chicken with Red Wine & Balsamic Vinegar

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, braised chicken with red wine & balsamic vinegar. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Braised Chicken with Red Wine & Balsamic Vinegar is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It's simple, it is fast, it tastes delicious. Braised Chicken with Red Wine & Balsamic Vinegar is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook braised chicken with red wine & balsamic vinegar using 15 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Braised Chicken with Red Wine & Balsamic Vinegar:

{Prepare of Chicken thigh.
{Prepare of Shimeji mushrooms.
{Get of Onion.
{Make ready of Salt and pepper.
{Make ready of Plain flour.
{Make ready of Olive oil (or any vegetable oil).
{Get of Red wine.
{Make ready of ☆Water.
{Take of ☆Balsamic vinegar.
{Prepare of ☆Japanese Worcestershire-style Sauce.
{Make ready of ☆Soy sauce.
{Prepare of ☆Consomme soup stock powder.
{Make ready of 【For finishing】.
{Make ready of Butter.
{Take of Heavy Cream (or soy milk).

Instructions to make Braised Chicken with Red Wine & Balsamic Vinegar:

Prick the skin side of the chicken with your fork several times. Score the meat side. Pound the thick part of the chicken with your knife to make it evenly thick. Cut the sinews..
Cut the chicken piece in half ( or into bite sizes). Salt and pepper both sides. Slice the onion thinly. Remove the root of shimeji mushrooms and separate into small pieces..
Heat the olive oil in a frying pan. Coat both sides of the chicken with plain flour. Place the chicken in the frying pan with the skin sides down and fry until golden brown. (over a medium to high heat).
After browning the skin, turn over and push the chicken to one side of the pan. Fry the onion and shimeji mushrooms in the empty space..
After browning the meat side, add the red wine and cover with a lid. Cook over a high heat for about 1 minute..
After 1 minute, uncover and add ☆water, balsamic vinegar, Japanese Worcestershire-style sauce, soy sauce and consomme soup powder. Cook over a low to medium heat for about 10 minutes. Turn over the meat halfway through cooking to cook it evenly..
After the sauce has thickened and reduced,check if the chicken is done. When it is done, turn off the heat and add the butter and cream (or soy milk) to finish..
Harukarubi-san made this dish with sliced pork. It looks shiny and very tasty..
Dokushihakurou-san made this dish with chicken breast and used milk to finish. It looks very warm..
I used thinly sliced pork to make Hayashi-rice with this sauce.♪ I think thinly sliced beef will be nice too..
User "Manpukumaru" made this dish with fillet of beef. He served it with tasty-looking garnishes..

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