Chicken With Balsamic Vinegar

"Adapted from Barnes and Noble Pasta and Italian cookbook. Prep time does not include time to marinate, which should be as long as possible, preferably overnight."
 
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Ready In:
40mins
Ingredients:
10
Serves:
4
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ingredients

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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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