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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound, raw | chicken cubed | 1 1/2 | tablespoons | olives, black | 1 1/2 | tablespoons | olives: pimento-stuffed green | 1/2 | cup, chopped | Carrots | 1/2 | cup, chopped | Onion, chopped | 4 | cloves | garlic, chopped | 1/8 | cup | apple cider vinegar | 3 | tablespoons | olive oil, extra virgin | 1 | dash | sea salt | 1 | dash | black pepper | 1/4 | cup | Cauliflower, coarsely chopped |
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Steps
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Sequence
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Step
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| | 1 | Heat half of the olive oil in heavy bottomed skillet over medium high heat. | | 2 | Sautee the chicken until brown turning frequently. | | 3 | Remove the chicken from the skillet and add the onion, garlic, carrots, and cauliflower with the remaining olive oil. | | 4 | Sautee the vegetables until lightly browned. | | 5 | Return the chicken to the skillet along with the vegetable mixture. Turn the heat to high. | | 6 | Pour the balsalmic vinegar over the mixture. Add salt and pepper and stir constantly while the vinegar evaporates. When there is a reduced sauce left in the bottom of the skillet, the dish is ready. |
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