Chicken Balsamico |

Posted on

17 September 2012



Chicken Balsamico


Extra Virgin Olive Oil
12 Bone-in Chicken Thighs
4 Garlic Cloves, thinly sliced
2fl oz. chardonnay
3 Sprigs Fresh Rosemary, stems removed
2fl oz. Balsamic Vinegar
4fl oz. chicken stock
Salt and pepper, to taste


  • Season the chicken well on both sides
  • Heat some oil in a Dutch oven or a thick bottomed sauce pan and brown the chicken on each side, remove from the Dutch oven and set aside, covered
  • Add the garlic, chardonnay, rosemary, vinegar and chicken stock to the Dutch oven and bring to a boil, reduce the heat and simmer 5 minutes
  • Add the chicken back in, cover and let simmer for 30-40 minutes
  • Remove the chicken only and place on a serving platter
  • then cover and set aside
  • Turn the heat up and reduce the liquid to a thick sauce, pour this sauce over the chicken and serve immediately
Cooks Note

Serves 6

Join the Conversation