Author: Sara Moulton
The Balsamic vinegar in this recipe provides a sweet and sour base and great depth of flavor to this very quick sauce. Would also go nicely on pork chops or a flavorful fish such as salmon or bluefish as well.
Serve with smashed potatoes and sauteed spinach with garlic.
Serves: 4
INGREDIENTS
1 1/2 pounds, chicken thighs – skin in and bone in
Kosher salt and fresh ground black pepper
2 tablespoons, il Fustino extra virgin olive oil
1 medium, onion – chopped
1 clove, garlic – minced
1 14 1/2 ounce can, diced tomatoes – with juice
1/4 cup, il Fustino balsamic vinegar
1 cup, canned chicken broth or chicken stock
2 tablespoons, unsalted butter
METHOD
- Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper
- Heat the oil in a large skillet over high until hot
- Reduce heat to medium high and add the chicken thighs, skin side down
- Saute for 6 minutes or until the skin is nicely browned
- Turn the chicken over and saute for 12 to 14 minutes, or until the chicken is just cooked through
- Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil
- Reduce heat to medium
- Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes
- Add the garlic and cook 1 minute
- Add the tomatoes and cook until softened slightly, about 3 minutes
- Add the vinegar and broth and simmer for 5 minutes
- Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted
- Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce
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