Kuting's Kitchen - Chicken and Tomatoes with Balsamic Vinegar

Bibi slaved in the kitchen last weekend to make sure I have something to eat for the whole week.  I love bibi's cooking but come Thursday, I was craving for something different.  The solution: for me to cook! The only problem is that my physical activities are limited (i.e., I can't really stand up long, no quick, sudden movements) so planning is the key to make this happen.  Good thing there were uncooked chicken in the ref to work with. Now, for the recipe, I've been meaning to try one that uses balsamic vinegar. We have that in our pantry but we only use it for dipping bread (with olive oil and parmesan). So thanks to the internet, I found the perfect recipe:

Chicken and Tomatoes with Balsamic Vinegar

Ingredients: 

olive oil

6 pieces chopped chicken (medium sized cuts - let's use the leg as the basis)

1 piece chopped onions

1/3 cup chicken stock (I made this myself!)

3 tbsp. balsamic vinegar

4 pieces chopped tomatoes (lesson learned - the more the merrier!)

Salt

Pepper

1/2 tsp. dried rosemary

(for the exact ingredients per recipe, please go to http://www.cooks.com/rec/view/0,1639,157179-225192,00.html )

Steps: 

In a large skillet, heat the olive oil, add chicken pieces and brown well on both sides. (Do not crowd pan; this can be done in two shifts.) When chicken is well browned, remove from skillet.

Saute onion in fat remaining in skillet until tender, stir in stock and vinegar.

Return chicken to the pan, baste once or twice with sauce, cover, simmer slowly until chicken is cooked through, about 25 minutes.

Remove chicken from pan, cover and set aside.

Boil cooking liquid for about 3 minutes until it has reduced slightly.

Add tomatoes, cook a few more minutes until sauce is slightly thickened.

Season to taste with salt and pepper, add the rosemary.

Return chicken to pan, reheat in the sauce for 2 minutes, transfer to a platter, and serve.

Mission accomplished! Cravings satisfied and no one was harmed in the cooking process!