Italian Balsamic Chicken

By Sephardi Kitchen on January 04, 2011

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    1. 4 chicken thighs ( bone-in or boneless is okay)
    2. 2 -3 garlic cloves, minced
    3. 3 tablespoons white vinegar
    4. 3/4 cup red wine
    5. 1 tablespoon butter
    6. 4 shallots, sliced thinly
    7. 3 tablespoons balsamic vinegar
    8. salt and pepper, to taste
    9. 2 tablespoons fresh thyme ( or dried, rehydrated in a little warm water)


  1. With 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.
  2. Pour the wine, white vinegar and salt/pepper to taste over the chicken. Marinate several hours or overnight.
  3. Heat butter in a skillet. Add the shallots and cook for 2-3 minutes or until softened.
  4. Remove 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.
  5. Cover 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.).
  6. Transfer chicken to a serving platter. Serve hot with polenta, pasta or rice.