Slow-Cooked Balsamic Chicken - Brod & Taylor UK

This easy one-pot balsamic chicken highlights the benefits of stove top to Folding Proofer & Slow Cooker simplicity. Start this luscious recipe in a stockpot or Dutch oven on the stove, then transfer directly to the Slow Cooker. Boneless chicken thighs stay moist and tender as they are infused with flavour. Serve with roasted potatoes, or spoon over rice or polenta. Try our No-Knead Brioche recipe to make buns for tasty sliders.

Ingredients	Quantity
Extra-virgin olive oil	1 Tbl
Onion (medium, diced)	1 (340 g)
Fresh thyme, fresh*	5 tsp (4g)
Tomato paste	1 Tbl (15 g)
Garlic cloves, minced	3 (15 g)
Red pepper flakes	¼ tsp
Flour, all-purpose	3 Tbl (45 g)
Balsamic vinegar	½ Cup (110 ml)
Can diced tomatoes*	1 (400 g)
Chicken broth, low-sodium	½ Cup (110 ml)
Dry red wine	¼ Cup (55 ml)
Bay Leaves	2 pcs
Kosher salt	¾ tsp
Ground black pepper	½ tsp
Boneless chicken thighs, skin removed	10-12 pcs (1.8 kg)
Swiss chard with stems removed & leaves sliced about 2.5 cm (1″) wide*	1 bunch (170 g)

*Substitutions:

Fresh thyme = dried thyme 1-1/2 tsp (4 g )

Canned tomatoes = 2 medium fresh tomatoes diced

Swiss chard = substitute fresh spinach to taste

Yield: About 6-8 servings

Timing: 15-25 minutes preparation; 2-3 hours slow cooking.

Combine first 6 ingredients in pot.

Saute until lightly browned.

All ingredients combined except chicken.

Equipment: Folding Proofer & Slow Cooker *, metal 4-6-quart covered stock pot with short handles and less than 20 cm (8 inches) tall with lid. To learn more about slow cooking in different types of metal pots, see the FAQ What type of pot should I use for slow cooking?.

Get ready: Remove the water tray and rack from the Proofer. Set the Slow Cook Mode and set the temperature to 90º C.

Prepare pot: Heat oil in the stockpot over medium-high heat on a stove top until shimmering. Reduce heat and add onion, thyme, tomato paste, garlic, and red pepper flakes. Cook until the onion is soft and just begins to brown, about 8 minutes. Stir in flour and cook for one minute. Slowly whisk in balsamic vinegar, scraping any browned bits from the bottom of the stockpot. Cook for 2-3 minutes. Add diced tomatoes, chicken broth, red wine and bay leaves and stir to combine.

Add seasoned chicken.

Submerge chicken.

Place pot directly on Proofer base plate.

Add chicken: Lightly season the chicken with salt and pepper. Submerge each piece in with the prepared ingredients in the stock pot.

Cover with pot lid.

Close Proofer lid.

Fully cooked Balsamic Chicken dinner.

Cover and Cook: Cover the stock pot and place the pot directly on the center of the aluminum heating plate in the Proofer. Close the Proofer and allow the chicken to cook for a total of 2 to 3 hours. Internal temperature of boneless chicken should be at least 165F – 74C (bone-in chicken 180F – 82C). If keeping the dish warm after 3 hours, reduce the temperature to 165F -74C.

Add chard or spinach: About 20-30 minutes before serving gently stir in chard.

Note: Gently place the stock pot in the center of the Proofer base and avoid sliding your pot to prevent scratching the aluminum surface on the base of the Proofer. Scratching will not damage the function of the Proofer, just appearance. Placing a sheet of aluminum foil on the Proofer base plate will also protect the base from spills.

**The original Folding Proofer product (FP-201) may also be used. Set the Proofer to 49º C and place the stockpot directly on the base plate of the Proofer. Follow the recipe and check the internal temperature of the chicken after 2 hours. Fully cooked internal temperature of boneless chicken will be at least 74º C (bone-in chicken 82º C). Once the chicken is fully cooked, to keep the dish warm reduce the Proofer temperature setting to 43º C.

Yellow corn polenta and Balsamic Chicken.

Brioche & Balsamic Chicken.

Balsamic Chicken over rice.

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