Wednesday, January 25, 2012

Brown Sugar and Balsamic Glazed Chicken

Recipe adapted from: C+C Marriage Factory

1 (2 pound) boneless pork tenderloin (or chicken)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast/chicken. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast/chicken with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

**This was a HIT!  I didn't have a pork tenderloin so I improvised with chicken and it was delicious.  We're definitely keeping this recipe.

1 comment:

  1. this will be a huge hit in OUR house too--I can just taste it! bookmarked it immediately ;) so happy to have found your blog! xoxo {av}