Sheet Pan Balsamic Shredded Chicken
Straccetti di Pollo all'Aceto Balsamico·(stra-CHET-tee dee POHL-loh ahl-ah-CHEH-toh bahl-SAH-mee-koh)
MEAL PREP
By Day 30 of the elimination phase, the novelty of cooking from scratch has thoroughly worn off. This is an adaptation of Straccetti di Pollo all'Aceto Balsamico, a beloved weeknight staple from Emilia-Romagna that relies on pantry staples and high heat. We skip the stovetop labor entirely, letting the oven reduce the vinegar into a dark, sticky glaze while the chicken roasts hands-off. It requires zero culinary finesse, ten minutes of active work, and yields a deeply savory prep that tastes like salvation on a Tuesday night.
Before you start
Store securely for the week.
Allow the shredded chicken to cool completely before transferring to airtight glass containers, where it will keep in the refrigerator for up to four days.
Serve cold or warm.
The residual balsamic glaze acts as a built-in dressing when served cold over crisp romaine and arugula, or it can be gently reheated over cauliflower rice and roasted root vegetables.
Ingredients
- boneless, skinless chicken thighs2 lb
- extra-virgin olive oil3 tbsp
- AIP-compliant balsamic vinegar1/3 cup
- arrowroot starch1 tbsp
- garlic4 med clove
- fresh rosemary1 tbsp
- fine sea salt1 1/2 tsp
Method
- 01
Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- 02
Coat the chicken directly on the sheet pan.
Place the chicken thighs on the pan, sprinkle evenly with the arrowroot starch, and drizzle with the olive oil and balsamic vinegar. Scatter the garlic, rosemary, and sea salt over the top, then use your hands to toss everything together until the chicken is thoroughly coated and spread into a single, uncrowded layer.
- 03
Roast for 25 minutes.
The chicken is ready when cooked through and the balsamic vinegar has reduced into a bubbling, dark syrup around the edges of the pan.
- 04
Shred the meat and toss through the fond.
Remove from the oven and, while still hot, use two forks to pull the chicken apart directly on the pan. Vigorously drag the shredded meat through the sticky, caramelized pan juices until every piece is coated.
Notes
Why this swap?
Traditional Italian straccetti relies on a light dusting of wheat flour to thicken the balsamic pan sauce into a velvety glaze. Since grains are strictly eliminated on Core AIP, we use a small amount of arrowroot starch to perform the exact same mechanical function, ensuring the sauce clings to the shredded chicken.
Label check.
Commercial balsamic vinegar is a notorious hiding spot for caramel coloring and refined sugars. Look for a brand containing only grape must (mosto d'uva) and wine vinegar (aceto di vino).
Fat is your friend.
Do not aggressively trim the chicken thighs or reduce the olive oil. The protocol relies on high-quality fats for sustained energy, and the rich oil is exactly what balances the sharp acidity of the vinegar.
From AIP 10 Minute Meals.