I am most definitely a balsamic lovin’ gal. One of the best surprise gifts my hubby gave me last year was a bottle of GOOD balsamic vinegar. There was a local mac n cheese festival and competition last year. I couldn’t go, because obviously there would be nothing gluten free.
So my husband went with his sister and stuffed his face with mac n cheese. When he came home he surprised me with a bottle of good aged balsamic vinegar he had bought from a vendor at the festival.
I pulled a loaf of gluten free bread out of the freezer and soaked it in the balsamic and it was amazing! So good that I almost forgot about all of the mac n cheese that I missed out on. (There was a blueberry cheesecake mac n cheese that won 1st place, I still think about that one.)
The vinegar that my hubby bought me is pretty good, but a few months later I stumbled into a small tea shop that also sells syrupy aged vinegar and flavored olive oils. I used their fig balsamic in this bruschetta chicken skillet recipe and OMG is it good!
You can use a syrupy sweet aged balsamic vinegar or one that is not as thick. That being said, nothing is better than a syrupy aged balsamic. It is definitely worth the extra money for me.
Any who… I am a big fan of balsamic vinegar. Which is one of the reasons why I bug puffy heart this bruschetta chicken skillet. It makes an easy weeknight dinner AND it is naturally gluten and dairy free. I just love any excuse to drizzle balsamic vinegar all over things.
I love cooking in my cast iron skillet. It is perfect for “grilling” the chicken without using a grill. After your chicken is cooked through I sautéed onions and tomatoes in my cast iron skillet and then deglazed the pan with… you got it: balsamic vinegar.