Chicken with Balsamic Vinegar de Sandra CC Febrero 2013 Casa de Luisa

Serves 4
Ingredients

• 4 Chicken thighs, boned
• 2 garlic cloves, crushed
• 200ml red wine
• 3 tbsp white wine vinegar
• 1 tbsp oil
• 15g butter
• 4 shallots
• 3 tbsp balsamic vinegar
• 2 tbsp fresh thyme
• salt and pepper
• cooked polenta or rice, to serve

1. using a sharp knife make a few slashes in  the skin of the chicken  Brush the chicken with the crushed garlic and place in a non-metallic dish.
2. Pour the wine and white wine vinegar over the chicken and season to taste with salt and pepper. Cover and leave to marinate in the refrigerator overnight.
3. Remove the chicken pieces with a perforated spoon, draining well, and reserve the marinade.
4. Heat the oil and butter in a frying pan. Add the shallots and cook for 2-3 minutes or until they begin to soften.
5. Add the chicken pieces to the pan and cook for 3-4 minutes, turning until browned all over. Reduce the heat and add half of the reserved marinade. Cover and cook for 15-20 minutes, adding more marinade when necessary.
6. Once the chicken is tender, add balsamic vinegar and thyme and cook for a further 4 minutes.
7. Transfer the chicken and marinade to serving plates and serve with polenta or rice.

COOK'S TIP

• To make the chicken pieces look a little neater, use wooden skewers to hold them together or secure them with a length of string.