Cook UK

 

Custom Search
   
This site uses cookies. Learn more

SOUPS

BEEF PORK LAMB POULTRY FISH EGGS PIES & CAKES VEGETARIAN ETHNIC   SUBMIT YOUR RECIPE HERE

KIDS

SLOW COOKER JAMS BARBECUE     GAZPACHO PAELLA TAPAS   VIDEO RECIPES LATEST MEMBER RECIPES  
 
Diablo Sandwich Toaster Recipes
Baby Meal Recipes
Freezers and Freezing
Mrs Beeton Recipes
Cooking Dictionary
Cooking Techniques
Eating in Warwickshire
Contact Us



 

 

 
 Chicken in Balsamic Vinegar with Spicy Haricot Beans

Chicken fried in balsamic vinegar with spicy haricot beans
Click picture to enlarge

Balsamic vinegar is much used in Italian cuisine where its quality is appreciated. For the best varieties, it is aged in oak barrels for up to 25 years. The resulting liquid is dark and rich.

In this recipe it is used to give the chicken a sweet and sour flavour which is deep and rich. The Haricot beans are sprinkled with paprika to liven them up.

KEY POINTS

 Preparation Time:  2 hrs 5 mins  Cooking Time:   10 minutes
 How Difficult  Medium  Freeze?   No
 Servings

4 portions

** Includes leaving the chicken in the fridge for 2 hours in the marinade



INGREDIENTS
The ingredients below will make enough for 4 servings.
 


Illustration only, rely on the ingredients list below!


Ingredients

Imperial

Metric

Skinless chicken breasts

4

4

Can of Haricot beans 14 oz 400 g
Can of chopped tomatoes 14 oz 400 g
Balsamic vinegar 4 tablespoons 4 tablespoons
French mustard 3 teaspoons 3 teaspoons
Olive oil 4 tablespoons 4 tablespoons
Paprika (sweet) 2 teaspoons 2 teaspoons
Clear honey 1 teaspoon 1 teaspoon
Garlic cloves 2 2
Dried Parsley 1 teaspoon 1 teaspoon

COOKING EQUIPMENT
1 Frying pan
1 pan

PREPARATION
In the first step below the chicken should marinade for 2 hours or more so allow enough time for this.

Chop the chicken breasts into cubes. Click the picture below to enlarge it and see the size of the cubes.

Finely chop or crush the garlic.

Method
  
Chicken marinade in balsamic vinegar, french mustard and olive oil Add the olive oil, balsamic vinegar and mustard to a container and mix well with a fork. Add the chicken to the mixture and mix again making sure that all the chicken pieces are covered in the marinade.

Put the marinade in the fridge for 2 hours. If you have time to let them marinade for longer (up to 6 hours), that will be even better.

 
Drain the liquid from the Haricot beans, keeping 50 ml / 2 fl oz of it. Pour the liquid into a pan and add the can of Haricot beans, tomatoes, the honey, the paprika and the garlic. Turn the heat to low and let the mixture simmer.

Stir occasionally. Crush a few of the butter beans to thicken up the sauce.

 
While the Haricot beans are simmering, heat a frying pan to a medium heat adding the chicken to it.

Stir and turn the chicken frequently. Cook for 10 minutes. Sprinkle the dried parsley into the mixture a minute before it has finished cooking.


Serve the Haricot beans onto warm plates and add the cooked chicken. Serve with a vegetable, we chose sugarsnap peas.

 




Cookuk Home Page

Useful Links

Privacy Statement


Copyright 2006 - 17 David Marks All rights reserved.