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Ingredients
| chicken thighs: 4 thighs (boneless) |
| garlic: 2 cloves (crushed) |
| red wine: 3/4 cup |
| white wine vinegar: 3 Tbl |
| olive oil: 1 Tbl |
| salted butter: 1 Tbl |
| shallot onions: 4 (whole) |
| balsamic vinegar: 3 Tbl |
| fresh thyme: 2 Tbl |
| salt (to taste) |
| black pepper (to taste) |
Chicken With Balsamic Vinegar
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- 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).