Chicken With Balsamic Vinegar
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless chicken thighs
- 2 garlic cloves, crushed
- 177.44 ml red wine
- 44.37 ml white wine vinegar
- 14.79 ml olive oil
- 14.79 ml butter
- 4 shallots, whole
- 44.37 ml balsamic vinegar
- 29.58 ml fresh thyme
- salt and pepper, to taste
directions
- Make a few slashed on the skin of the chicken using a sharp knife. Brush the chicken with the crushed garlic and place in a non-metallic dish.
- Pour the wine and white wine vinegar over the chicken and season with salt and pepper, to taste. Cover and marinate as long as possible, preferably overnight.
- Remove chicken pieces with a slotted spoon, draining well. Reserve the marinade.
- Heat the oil and butter in a skillet. Add the shallots (whole) and saute for 2-3 minutes, or until they begin to soften.
- Add the chicken pieces to the skillet and cook for 3-4 minutes, turning, until browned all over.
- Reduce the heat and add 1/2 of the reserved marinade. Cover and cook for 15-20 minutes, add more marinade when necessary.
- Add the balsamic vinegar and thyme and cook for another 4 minutes.
- Serve with polenta or rice (optional).
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