Braised Chicken with Swiss Chard, Tomatoes, and Balsamic Vinegar
Why This Recipe Works
Chicken and balsamic vinegar have long been paired in the Italian kitchen; we wanted to find the best way of combining the two in an easy-to-make braised chicken recipe. We chose chicken thighs, which have a bit more fat and connective tissue than breasts, making them better suited for the slow, moisture-driven cooking method of braising. Although we added balsamic vinegar to the braising liquid, more balsamic flavor was needed to give our braised chicken recipe deep flavor. Several tests finally revealed that reducing 1/2 cup of vinegar by half and adding the reduction to the finished braising liquid produced a silky, smooth flavor.