Chicken and Veggies with Balsamic Vinegar

Chicken and Peppers with Balsamic Vinegar Recipe –

I made this two nights  ago and it was amazing!  I love food with bold flavors and this dish lived up to my expectations.  Out of the blue, I’ve gotten on a balsamic vinegar kick, it started when I bought it.  I’ve used it a little before, but nothing major.  And oh my, I think I’ve definitely been missing out!

Changes I made:

  • Cut the recipe in half because I was only cooking for myself and I ate almost all of it.
  • Added broccoli because I had some that I needed to use up.  Honestly, the broccoli was the star veggie in this dish.  I wouldn’t say I would remove the peppers because I’m sure they add a layer of flavor, but next time I’ll cut down the peppers, add more onion and broccoli (because those two stood out the best to me).
  • Added the balsamic vinegar all at once.  I didn’t do this intentionally, I was talking with a friend on Skype while I was cooking and it just kind of happened.  I would like to think it turned out for the best as all of the basaltic vinegar caramelized and again, the flavor was amazing.  However, since I haven’t tried it as the directions state, I can’t say it was better than if I had added the last of the vinegar at the end (as the recipe calls for).

If you aren’t a fan of balsamic vinegar, I would encourage you to try this dish and allow the vinegar to caramelize — the taste is nothing like straight balsamic vinegar or even that of a balsamic vinaigrette.