Chicken and Vegetables with Balsamic Vinegar

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                            FOOD FUNNY
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Thanks to Karen Payne from Lily Dale, NY for this classic food funny:

A minister who was very fond of pure, hot horseradish always
kept a bottle of it on his dining room table. Once, at dinner,
he offered some to a guest, who took a big spoonful. The guest
let out a huge gasp. When he was finally able to speak, he
choked out, "I've heard many ministers preach hellfire, but you
are the first one I've met who passes out a sample of it."

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                            TODAY'S RECIPE
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The chicken and vegetables provide the nutrition in this dish,
and the balsamic vinegar provides the zing.

Chicken and Vegetables with Balsamic Vinegar

1 Tbs (15 ml) olive oil
4-6 skinless, boneless chicken breast halves
1 onion, chopped
2-4 cloves garlic, finely chopped
1 lb (450 g) baby red potatoes, halved
1/2 cup (125 ml) chicken stock
2 leeks, white and tender green parts, chopped
4-6 carrots, chopped
1 red bell pepper (capsicum) cored, seeded, and chopped
Salt and freshly ground pepper to taste
1/4 cup (60 ml) balsamic vinegar

Heat the oil in a large heavy skillet over high heat and saute the
chicken breasts until browned on all sides and cooked through,
about 10 minutes. Remove to a plate. Add the onion, garlic, and
potatoes to the same skillet and cook, stirring frequently, until
the onion is tender, about 5 minutes. Stir in the chicken stock,
scraping the bottom of the skillet to dissolve the "brown bits."
Add the leeks, carrots, bell pepper, salt, and pepper and bring
to a boil. Reduce the heat and simmer covered until the vegetables
are tender, about 10 minutes. Stir in the balsamic vinegar and
return the chicken to the pan, spooning the sauce over the pieces.
Cover and simmer until heated through, about 5 minutes.
Serves 4 to 6.
Received on Wed Aug 4 07:04:11 2010