Generally speaking I am a fall and winter food gal. Maybe it is the gorgeous Colorado summers this year getting to me, but I have really been getting into “summer” recipes lately. The herby fruity combination was inspired by Food and Wine Magazine and was not a recipe, rather an article on the current food trends. Being two months post partum, I am certainly not fashion trendy, but would like to keep up somehow, so I gave it a shot and I am glad I did.
First, I went to my go-to protein of boneless, skinless chicken thighs and generously sprinkled them with pink sea salt, pepper and dried thyme. At this point, it was all a great conception in my head….
Then, I cut about two cups of strawberries and added about 3/4 of a cup of good balsamic vinegar to a saucepan. I salted and peppered the combination and let it simmer until it had reduced and was a little syrupy. It was a little sour for my taste, so I added a heaping tablespoon of brown sugar. (yum) Once I had it off the heat I added about 1/4 cup of fresh thinly sliced basil.
Now the magic begins. I generously douse the chicken with the sauce and put it on a hot grill pan to let the sugars get deliciously caramelized.
This dish is served with the super summery sauce and begs for a really good salad.
- 2 pounds boneless, skinless chicken thighs
- 2 cups strawberries
- 3/4 cup high quality balsamic vinegar
- 3 sprigs fresh thyme
- 1/4 cup thinly sliced basil
- Salt, pepper
- 1 heaping tablespoon brown sugar
- Add salt, pepper, dried thyme to chicken. Add strawberries and vinegar to a saucepan and allow it to reduce to a syrupy consistency, about 20 minutes. Add brown sugar, salt and pepper to taste. Remove from heat and add fresh basil and thyme. Brush chicken with sauce and add to hot cast iron skillet for about 4 minutes per side. Serve left over sauce with chicken.