Balsamic Chicken with a Sweet Flavor: History and Origin
Balsamic chicken is a recipe known for combining the tenderness of chicken with the characteristic acidity of balsamic vinegar, creating a perfect balance of flavors. Its origin lies in the region of Italy, particularly in the area of Modena and nearby regions, where balsamic vinegar is one of the most valued ingredients in the local cuisine.
In Latin America, this recipe has been adopted and adapted in various countries with their own variations. For example, in Mexico it is common to prepare chicken with sweet and sour sauces reminiscent of the balsamic style, while in Argentina and Chile, the use of balsamic vinegar is combined with herbs and other ingredients to enhance the flavor of the meat. In other countries like Colombia and Peru, although the exact term "balsamic chicken" may not be used, there are similar preparations that incorporate sweet and sour flavors.
The name "balsamic chicken" is maintained in most countries, though it is sometimes known as "chicken with balsamic vinegar" or simply "balsamic vinegar chicken," directly referencing its star ingredient. This recipe is highly appreciated by those looking for a dish with a gourmet touch that is also easy to prepare at home.
How to Prepare Balsamic Chicken with a Sweet Flavor
Balsamic Chicken with a Sweet Flavor is a delicious option for those who want to enjoy a dish balanced between sour and sweet, with a juicy texture and an irresistible aroma. Below, we explain how to prepare it step by step:
Ingredients: Chicken breasts, garlic, yellow onion, tomatoes, balsamic vinegar, salt, white wine, maple syrup, olive oil, and sesame oil.
Place the above ingredients except the meat, oil, wine, tomato, and maple syrup in a food processor or blender.
Start the blender with the lid on, at low speed wait approximately five to ten seconds, then slowly add a portion of the wine.
You want the onion and garlic to be chopped but not pureed.
Adding too much liquid at once will just mix it.
Stop the blender, add part of the total tomatoes, start the blender at low speed for about ten seconds, less time if using a food processor.
Just to mix them, not to puree.
If you have leftover wine from the measured amount, that's fine.
Pour the mixture from the blender into a bowl.
Add maple syrup, oils, and part of the wine.
Stir.
I don't have an exact measurement for the wine as it is to taste.
You don't want the other ingredients to float in the wine, just to be part of the combined mixture.
Place the medallions in a glass baking dish so they can lie flat and have a little space around them for the marinade, pour over the meat and flip them several times so the liquid covers all the chicken.
Another way I like to achieve this is to place 1/3 to 1/2 of the medallions in one or two large ziplock bags, carefully add the liquid, remove excess air, and seal them.
Carefully over the sink, in case of any leaks, rotate the bags to help coat them.
If time allows, place the meat mixture, whether in the bags or the covered glass dish, in the refrigerator for 1 hour.
Otherwise, continue with the baking instructions below, cover well with aluminum foil and place in a preheated oven at 375°F (190°C) for about 45 minutes.
This will vary depending on the thickness of the meat.
Remove the aluminum foil cover, flip the medallions, add the remaining tomatoes, some on top of the meat, and bake for an additional 15 to 20 minutes uncovered until the chicken looks still moist and caramelized in color.
To serve, place a portion on the plate and top with tomato and marinade from the baking dish.
The meat can also be cut into cubes and used in salads or with pasta, saving the baked marinade for dressing.
We never have leftovers of this dish for long, no matter what you do with them at this point.
Enjoy.
