16 September 2011

Balsamic Chicken

Ever bought a whole bottle of balsamic vinegar just to make a little bread dip of EVOO and BV?

And then realised you have no idea what else to do with it?

Here's a dish that's so simple and full of flavour. And it makes great use of that bottle of BV  :)

Serves 4.

80ml balsamic vinegar
100ml red wine (or chicken stock)
2 tbs sugar
1/2 tsp garlic powder (or 1 clove garlic, minced)
1 tsp dried herbs (I used a mixture of thyme, rosemary, sage)
4 pcs chicken thighs

Combine everything except the chicken.
Marinade the chicken with the mixture for at least 10 min.

In a skillet with a drizzle of olive oil, cook the chicken on both sides till they start to brown.
When the chicken is cooked through, pour the marinade into the skillet and cook till it thickens slightly.

Serve the chicken with steamed rice and vegetables, drizzling the thickened sauce over the chicken.



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