Balsamic Poached Chicken With Asparagus And Potatoes

1. 1

   Heat oven to 400u00b0F.

2. 2

   Place the potatoes in a roasting pan. Drizzle with the oil. Season with 3/4 teaspoon of the salt and the pepper, and toss.

3. 3

   Roast for 30 minutes, shaking the pan once.

4. 4

   Add the asparagus to the pan with the potatoes, season with the remaining salt, and toss.

5. 5

   Roast until the asparagus is tender, 12 to 15 minutes.

6. 6

   Meanwhile, in a saucepan, bring the broth and vinegar to a boil.

7. 7

   Add the chicken and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1 minute.

8. 8

   Cover, remove from heat, and set aside until cooked through, about 15 minutes.

9. 9

   Transfer the chicken to a cutting board.

10. 10

    Return the liquid to medium-high heat and simmer until reduced to about 1/3 cup, about 10 minutes.

11. 11

    Thickly slice the chicken.

12. 12

    Divide the ingredients among individual plates. Drizzle with the balsamic mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.