1/1 Photo of Italian Balsamic Chicken
Sephardi Kitchen's Note:
I found this recipe in an Italian cookbook that my dad got a long time ago. It is delicious and looks like a lot of work, but is very easy to make! If you find the sauce too acidic or want it to be thicker, add some corn starch dissolved in water at towards the end and cook for a few minutes longer. If you have any leftovers, it tastes even better the next day. Preparation time does not include time to marinate.
My Private Note
Units: US | Metric
- 1With a sharp knife, score the chicken through the skin (if skinless, just lightly score the outside). Rub with the garlic and place in a non-metal dish.
- 2Pour the wine, white vinegar and salt/pepper to taste over the chicken. Marinate several hours or overnight.
- 3Heat butter in a skillet. Add the shallots and cook for 2-3 minutes or until softened.
- 4Remove the chicken from the dish, reserving the marinade. Place in the pan and cook over medium heat until lightly browned on all sides. Reduce heat to medium-low and add the marinade.
- 5Cover and cook for 15-20 minutes, adding more marinade if necessary. When chicken is tender, add in the balsamic and thyme, then cook 5 minutes longer. (If the sauce is too acidic or watery for your taste, dissolve a tablespoon or so of corn starch in a little water and add to the pan. Cook for 5-10 more minutes until thickened slightly.).
- 6Transfer chicken to a serving platter. Serve hot with polenta, pasta or rice.
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Nutritional Facts for Italian Balsamic Chicken
Serving Size: 1 (187 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 281.4
- Calories from Fat 155
- Total Fat 17.2 g
- Saturated Fat 5.9 g
- Cholesterol 86.5 mg
- Sodium 96.9 mg
- Total Carbohydrate 5.4 g
- Dietary Fiber 0.2 g
- Sugars 0.3 g
- Protein 16.9 g