( bone-in or boneless is okay)
garlic cloves, minced
shallots, sliced thinly
salt and pepper, to taste
( or dried, rehydrated in a little warm water)
- 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.
- Pour the wine, white vinegar and salt/pepper to taste over the chicken. Marinate several hours or overnight.
- Heat butter in a skillet. Add the shallots and cook for 2-3 minutes or until softened.
- 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.
- 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.).
- Transfer chicken to a serving platter. Serve hot with polenta, pasta or rice.