Balsamic Tomato Chicken

Happy happy Friday everyone!  We are at the end of our gluten-free week (even if every recipe will continue to be gluten-free:-).  I hope this week has helped others discover a few more recipes, especially those in the baking family since they are the hardest to replicate without traditional flour.  I have a few more baking recipes that I hope to perfect down the road.  When I do I will make sure to share them with you all:-)

Today’s recipe does not quite fit in the same mold as the others we have seen this week.  It is not a meal that typically has gluten, but it is a recipe I love so much that I couldn’t wait any longer to share it with you.

DSC_0422 DSC_0433

A while back my husband introduced me to balsamic vinegar.  Bless him.  After our acquaintance was made I soon began to wonder new dinner I could make with it.  I thought of what would pair best with balsamic vinegar and immediately thought of tomatoes… then after a little playing in the kitchen a new recipe was born!  This was one of the first recipes I developed on my own and it has held a special place in my heart because of it:-)


Now I’m not trying to advertise this brand of Balsamic Vinegar.  I just think the bottle is pretty.  I had to take a picture of it:-)


I have used a variety of herbs in the past, but sage has always been my preferred.  Usually I use dried sage, but this week I had some fresh sage leaves.  What a treat!  I love fresh herbs.  They are so… fresh and I love the way they smell — well most of them anyway:-)




Balsamic Tomato Chicken (serves 4) *

1 onion, diced

2-3 T garlic, minced

2 large handfuls of spinach

1 C chicken broth, plus extra for sautéing

4 pieces of chicken OR garbanzo beans ^

2 (15 oz) cans of diced tomatoes

½ C balsamic vinegar **



Herbs of choice (sage, basil, ect)

  1.  Thaw chicken, if frozen.  Sauté onion, garlic and spinach in a little bit of chicken broth.
  2. Add tomatoes, broth, balsamic vinegar and chicken.  Simmer on medium high until chicken is cooked, approximately 10-20 minutes.
  3. Once chicken is cooked, shred the chicken into smaller pieces (I do this with two forks).  Add seasonings to taste.
  4. You can cook this in a Crock Pot if you wish.  I would still sauté the onions and garlic, but after that add everything to the pot and cook it for 8-10 hours in order for the chicken to stay tender.  You can even put frozen chicken in the Crock Pot.

* If you want to cook for a larger number of people simply add more chicken.  If the flavor is diluted add more balsamic and seasoning a little at a time.

** If you are sensitive to strong flavors, cut back on the vinegar at first.  Add it in slowly until it reaches the right balance for you.  If you accidentally put too much in try adding more broth or tomatoes (again a little at a time).

^ If you want a vegetarian option substitute the chicken for garbanzo beans.  For this amount of juice I would do 2-6 (15 oz) cans.  Though be warned, 6 cans makes for a very large batch!


A few good side dishes are rice and roasted broccoli:-)


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