braised balsamic chicken

one year ago today was the last day i was a united states resident. lots of wonderful things have happened since then and one of them is that i've cooked more in the last year than in the last five before that combined. during that time, i've learned to appreciate things like my global knives more than ever before. 

the christmas of 2006 was the first that i was a homeowner. i was hot to trot to rid myself hand-me-down kitchen gadgets so i asked me parents for the essentials: knives, pots and pans, mixing bowls, stuff to fill my kitchen gadget drawer. by december 26th, the knives were the clear winner. at the time (and against my dad's protests) i figured the "kitchen essentials" calphalon-for-target pots and pans were winners, too.  they were exactly what i had asked for, after all.  and they were winners.  for about a year or two.  since then, i've been cursing myself for selling my parents' hand-me-down revere ware pots and pans set. (for only $20 on craigslist - ouch! what i would give now for a copper-bottomed set.)

i started paying attention to what people really liked in the kitchen and i kept hearing le creuset over and over again. with a gift certificate we got for our wedding, we bought our first piece last month.  a second is being shipped as a christmas gift from my dad. i have to say that everyone was right. i really really really like this stuff. 

the first recipe made in our beautiful new pan is a new one and based on braised balsamic chicken. 

it takes: 

4 chicken breasts, give or take

ground black pepper to taste

1 clove garlic, chopped finely

2 tablespoons olive oil

1 onion, thinly sliced

1/3 cup good quality balsamic vinegar

1/3 cup chicken stock or white wine or water

1 can diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon dried thyme 

(i estimated on all the spices, used fresh basil, and added in anything else that i thought would be tasty)

directions: season the chicken breasts with pepper. heat olive oil in a skilled and brown the chicken and onions. add the rest of the ingredients and simmer until chicken is cooked through and no longer pink (~10-15 minutes). take care not to overcook the chicken.  goes well with rice or roasted potatoes and broccoli.

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