Today I am kicking off this week’s Weekday Supper series with a simple and delicious Balsamic Chicken that is made in the crockpot. The rich, deep sauce and tender chicken is served on a bed of couscous which cooks up in minutes when you are ready for dinner.
To begin, dice up an onion and mince 3 cloves of garlic.
Sauté those in 2 TB olive oil until tender and then stir in 2 Tb tomato paste, 1 1/2 tsp thyme, 1/4 tsp red pepper flakes, 1 Tb Worcestershire sauce, 1/2 tsp each salt & pepper. Stir those together.
Whisk in 2 TB flour and let it cook for just a minute.
Stir in 15 ounces of fire roasted diced tomatoes
1/2 cup Balsamic Vinegar, 1/4 c red wine and 1 cup chicken broth. Stir it together and let it simmer a minute or so.
Place boneless, skinless thighs (2 per person) in the bottom of your crockpot.
Cover with the wonderful sauce, and cook on low for 6-7 hours.
Serve on a bed of couscous. Enjoy!
Here are the fantastic weekday suppers for you this week! Each day the recipe listed will go live on the shown website. Enjoy family supper time on weekdays too!
Garlicky Spaghetti with Roasted Broccoli from Alida’s Kitchen
With 10 cloves of garlic, garlic lovers can’t get enough of this Garlicky Spaghetti With Roasted Broccoli. Broccoli adds a little crunch, cheese balances everything out and crushed red pepper gives it a spicy touch.
Caprese Grain Salad from Shockingly Delicious
Late summer tomatoes and basil combine with fresh mozzarella balls in a grain salad reminiscent of a classic Caprese salad. This one is on the table in less than 30 minutes.
Salmon BLT from girlichef
A classic BLT is taken to the next level when topped with a salmon fillet and some tangy lemon mayo – with a kick!
Citrus & Herb Turkey Tenderloin from Foxes Love Lemons
Quick-cooking turkey tenderloin is simmered on the stovetop with fresh orange juice and zest, sun-dried tomatoes, rosemary and tarragon. Serve with potatoes or rice for a quick weeknight supper!
- 1 onion, diced
- 3 cloves of Garlic, minced
- 2 Tablespoons of Extra Virgin Olive Oil
- 1 Tablespoon Tomato Paste
- 1½ teaspoon Thyme
- ¼ teaspoon Red Pepper flakes
- 1 Tablespoon Worcestershire Sauce
- 3 Tablespoons flour
- ½ cup Balsamic Vinegar
- 14 ounce can of Fire-Roasted, Diced Tomatoes, drained
- ¼ cup Red Wine.
- 1 cup Chicken Broth
- Salt & Pepper - about ½ teaspoon each.
- 6 boneless, skinless Chicken Thighs (or 2 per person)
- Cooked Couscous or Rice
- In a skillet, heat olive oil over medium heat. Sauté the onion & garlic. When the onions are tender and beginning to get a little golden, add in Tomato Paste, Thyme, Red Pepper flakes and the Worcestershire Sauce. Stir them all together and let them cook for about a minute. Mix in the flour.
- Stir in the Balsamic Vinegar, red wine and chicken broth. Allow that to cook together for a minute on low heat. Remove it from the heat, and stir in the tomatoes. Pour the rich goodness into your slow cooker.
- Stir in the wine, broth, salt & pepper.
- Now nestle the chicken down into the darkness.
- Note: Chicken thighs can at times be rather fatty. I take a pair of kitchen shears and trim all the excess fat from the meat before cooking.
- Put the lid on your slow cooker, and allow the chicken to cook 6-8 hours on low. Serve this over couscous or rice, whichever you prefer.