Recipe Balsamic Chicken Thighs

ElizabethB

Guru
Recipe Challenge Judge
Joined
14 Aug 2017
Local time
12:11 PM
Messages
3,833
Location
Lafayette, LA. US
G loves Balsamic Chicken. In honor of the Challenge I modified my basic recipe.

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Ingredients
8 bone in, skin on chicken thighs
1 cup Balsamic Vinegar
1 cup chicken broth
2 tbsp. grated fresh ginger
1 tbsp. Demerara sugar
2 tsp. Wasabi Sauce
3 cloves garlic minced
4 scallions - the bottom third thinly sliced - reserve the greens for garnish
1/2 cup white wine
Sea salt
fresh ground pepper
Option:
Carrots
sliced Cremini mushrooms

Method
  1. Pat chicken dry. Salt and pepper - lightly.
  2. Combine remaining ingredients except the wine in a sauce pan. Bring to a boil. Reduce heat and simmer for 3 to 5 minutes. Allow to cool to room temperature.
  3. When sauce is room temperature put thighs and sauce in a zip bag and refrigerate for 1 hour.
  4. Drain the chicken reserving the liquid. Allow the chicken to drain for 15 minutes.
  5. Heat a large skillet or saute pan. Place chicken skin side down in the hot, dry pan. When skin side is browned turn and brown the other side. Work in batches. Remove browned chicken to a large bowl.
  6. Deglaze pan with 1/2 cup wine. Add reserved liquid and reduce heat.
  7. Return chicken to the pan. Cover and simmer for 30 minutes. I had a few lonely carrots in the vegetable bin so I tossed them in after 20 minutes.
  8. Remove chicken from pan - the skin will be falling off so remove. Leave carrots in the pan. Add sliced mushrooms to the pan if desired. Bring to a boil and reduce until the sauce coats the back of a spoon.
  9. Return chicken to pan, simmer to warm and garnish with scallion tops
Enjoy
 
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