Balsamic Chicken with Potatoes and Arugula

Ingredients

• 6 about 1 1/4 pounds large skinless, boneless chicken thighs
• 2 tbsp all-purpose flour
• ½ tsp salt
• 3 clove garlic
• 1 tbsp salad oil
• 1 lb medium-size red potatoes
• 2 bunch arugula
• 2 tbsp brown sugar
• 2 tbsp balsamic or red wine vinegar
• 2 tbsp soy sauce

Method

1. Cut each chicken thigh in half. In a bowl, toss the chicken with the flour and salt. Peel the garlic cloves and cut each lengthwise in half.
2. In a nonstick 12-inch skillet over medium heat, in hot salad oil, cook the chicken thighs and garlic, covered, 20 minutes or until the chicken is browned and juices run clear when the chicken is pierced with a knife, turning once halfway through cooking time.
3. Meanwhile, cut each potato into quarters. In a 2-quart saucepan over high heat, heat the potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 7 to 10 minutes until the potatoes are just tender; drain and keep warm. Wash the arugula; drain well.
4. In a cup, stir the brown sugar, balsamic vinegar and soy sauce. When the chicken is done, add the vinegar mixture to the skillet, tossing to coat the chicken well. Remove the skillet from heat; add the potatoes and half of the arugula, tossing to mix well. Arrange the remaining arugula on a platter or 4 dinner plates; top with the chicken mixture. Makes 4 main-dish servings.

Notes

Each serving: about 345 calories, 9g fat, 117mg cholesterol, 920mg sodium.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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