My Firehouse Kitchen: Balsamic Chicken Simmer
Chef Joe Bonanno, TB Reporter
Chef Joe Bonanno is back just in time for Halloween. He has a devilishly good recipe for the holiday. So, try it, put on your chef’s costume and you’ll be all ready with a treat for that Halloween party.
Welcome back to My Firehouse Kitchen!
Halloween is upon us! As a firefighter in New York City, I don’t recall that night being any different although I’d heard terrible rumors about “Devils Night” for the Detroit Fire Department. No increase for us in fire activity as in Detroit but many NYC firehouses were in neighborhoods; so, of course, the local children would come by and, if we were there, we handed out our share of treats.
One of my favorite firehouse to work in was Engine 24 and Ladder 5, which was on Houston Street, lower Manhattan in Greenwich Village. Every Halloween, there is a gigantic Halloween parade that passes right by the firehouse. It would rival any Halloween parade including the big one they have right here in Florida in Key West. When I worked there, we had front row seats and being New York, there were costumes of that would rival a Broadway play!
We never made a “Halloween” specific recipe but here’s a quick, easy way to make a quick, delicious and healthy version of chicken thighs, which I often made in the firehouse and at home, served over salad or with rice.
Enjoy, until next time, Take Up!
Balsamic Chicken Simmer
2 1/4 pounds skinless, boneless chicken thighs
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
2 tablespoons chopped shallots
2 tablespoons balsamic vinegar
Spray a large non-stick skillet with non-stick cooking spray and heat over medium high heat. Season the chicken with the salt and pepper. Cook for about 6 minutes, turning frequently, until the chicken is browned on all sides. Cover and reduce heat to medium and cook for about 10 minutes, until the juices run clear when the chicken is pierced with a knife. Add the shallots and cook for about 1-2 minutes until they soften. Stir in the balsamic vinegar and cook for about 30 seconds turning the chicken to coat thoroughly.
For more recipes from Chef Joe Bonanno, go to chefbonanno.com.
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