I seem to always have chicken breasts and bacon in the freezer, shallots in the vegetable basket, and a few red potatoes in the pantry. These are a few staples that I mostly try to have on hand.
Who doesn’t love the taste of a good balsamic vinegar. When you reduce it as a glaze for chicken, shallots and bacon it can be a match made in culinary heaven!
This meal is definitely an indulgence. The flavors are so rich your family or dinner guests will think you cooked this all afternoon. This flavor-packed dinner can be on the table in less than an hour and let me tell you…you will NOT have leftovers!
Balsamic Chicken Over Smashed Red Potatoes
- 6 slices lean bacon, snipped into strips with scissors
- 8 boneless chicken breasts (or one 4 pound chicken cut into pieces)
- 1 pound shallots, thinly sliced. (I buy mine in bulk)
- 1 medium-sized bulb of garlic, roughly chopped (or a little less if you like)
- 1/4 cup balsamic vinegar
- 1 cup water
- salt and fresh pepper to taste
- Cook the bacon in a deep skillet over low heat until crisp. Transfer with a slotted spoon to a paper towel lined plate. Reserve the bacon fat in the skillet.
- After the bacon is done cooking, add the chicken breasts to the skillet of bacon drippings and brown on both sides and mostly cooked through: You may have to do this in batches. Remove and place on a plate for later.
- Pour off most of the bacon grease and return to the heat.
- Add the shallots and saute over medium heat. Stir occasionally and saute covered, until soft and golden, about 10 minutes.Remove lid and cook for another 10 minutes.
- Add the garlic and 1 cup of water and allow to lightly boil for 1 minute. Return the chicken to the skillet , turning the pieces to coat them. Simmer uncovered until the chicken is completely cooked and the garlic is tender, about 20 minutes.
- Transfer the chicken to a serving dish. Add the balsamic vinegar to the skillet with the shallots and allow to boil until thickened. Mash the garlic a little with the back of a wooden spoon. Once thickened, pour over the chicken breasts.
- Sprinkle with the bacon. I like to also give a dusting of freshly ground pepper too!
Smashed Red Potatoes
- 5 pounds red potatoes, cut in halves with skins on
- 1 package low-fat cream cheese, cut into cubes
- 1/3 cup skim milk
- salt/fresh pepper
- Boil the potatoes until just tender and drain.
- Add the cream cheese, salt, pepper and milk and using a hand masher break up the pieces; I like to leave it a little chunky to give it a rustic feel.
- Stir lightly to combine.