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Balsamic Chicken with Sweet Potatoes

Serves: Makes 6 to 8 servings

Ingredients:

  • 1 cup balsamic vinegar
  • ½ cup honey
  • ⅓ cup chopped fresh chives, divided
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper
  • 2½ pounds skin-on, bone-in chicken thighs
  • 1½ pounds skin-on, bone-in chicken legs
  • 2 tablespoons vegetable oil
  • 3 medium sweet potatoes, peeled and cut lengthwise into eighths
  • 1 large red onion, quartered


Procedures:

In a medium bowl, combine balsamic vinegar, honey, ¼cup chives, lemon juice and garlic. Set aside.

In a large resealable plastic bag, add flour, salt and pepper. Seal bag and shake.

Add half of the chicken pieces to the bag. Seal bag and shake until chicken are well coated. Repeat with remaining chicken.

Set the Multicooker to Saute/Sear Medium and press start. Add oil to the vessel. When oil is shimmering add a few chicken pieces to the vessel. Cook about 6 minutes, or until golden brown, turning once. Remove browned chicken from vessel and repeat with remaining chicken pieces. Discard any remaining oil in the vessel.

Set Multicooker to Mealtimer and set cook time for 4 hours. Press Start. Return all chicken pieces to the vessel, and place sweet potatoes and red onion around chicken. Pour balsamic vinegar mixture over chicken and vegetables in vessel. Cover vessel with lid. Chicken should reach an internal temperature of 170°F.

When cook time is complete, sprinkle with remaining chopped chives and serve.

Recipe developed for Sur La Table’s Cooking Classes

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