/ Main Dishes
Amazing Chicken/Pork Balsamic Glaze
coconut sugar, packed
crushed red pepper flakes, or to taste
2Gather your ingredients.
3Mix all the ingredients together in a large bowl.
4Chef’s Note: This glaze can be made ahead of time (uncooked), and stored in the refrigerator for a week or more. Just make sure it is in a tightly sealed jar.
5Chef’s Tip: Save those old glass mayo and pickle jars, and run them through a cycle on the dishwasher. Then when you need to save something like this, you’ll have a readymade container on hand.
6Chef’s Note: There are all kinds of balsamic vinegars out there. This is just a plain balsamic… no additional flavors.
7Add the glaze to a large sauté pan over medium heat.
8Slowly bring the mixture up to a light boil, about 5 minutes.
9Add the protein (chicken thighs, wings, pork chops), to the glaze. In this example, I’m making chicken wings.
10Bring the mixture down to a simmer.
11About every 5 minutes, turn the protein to coat it with the sauce.
12Cook and turn, cook and turn, until the sauce thickens, and the protein is cooked though, about 30 to 35 minutes.
13Chef’s Tip: Your protein is cooked, but the sauce still needs a bit of time to thicken… no problem. Remove the protein, allow the sauce to thicken, and then return the protein to the sauce.
15Serve home style by putting the protein on a large serving dish, and put the remaining sauce in a bowl, so your guests can drizzle a bit more on.
16Chef’s Note: If I’m doing chicken thighs or pork chops, I like serving this with a side of nice steamed rice, or maybe some garlic mashed potatoes and steamed broccoli. Enjoy.
17Keep the faith, and keep cooking.
Posted: Wed, Jan 27, 2016