Sunday, 19 August 2012

Recipe: Balsamic Chicken (Serves 4)

My Mum found this recipe on the back of a Balsamic Vinegar bottle I think and she decided to make it and it's delicious so I typed out the recipe because I thought it's easy to make in about 30 minutes. 

I'd be delighted if you'd try it and please let me know what you think. Balsamic isn't something I'd normally think would go well with Chicken but trust me - it's yummy!


2 Tablespoons Olive Oil
3 Cloves Garlic (Chopped)
4 Tablespoons Balsamic Vinegar
1 cup Chicken Stock
4 Chicken Thighs
2 Tablepoons Sage
2 Tablespoons Brown Sugar
1 to 2 Tablespoon Pine Nuts
Black Pepper


Pre-heat Oven to 180 degrees celcius. 

Heat Oil in large frypan, brown the chicken on both sides. 

Remove Chicken to Baking Dish and transfer to the Oven. 

Cook Chicken for 15 to 20 minutes or until the juice runs clear when pierced.

Meanwhile pour off excess oil from frypan and gently cook the Chopped Garlic Cloves with the Sage and until the Garlic is tender.

Increase heat and pour over the combined balsamic vinegar, brown sugar and chicken stock. 

Allow to bubble and reduce until sauce consistency thickens.

Season to tase with Salt and Pepper.

Serve the Chicken Thighs with the Balsamic Sauce poured over it and optionally sprinkle with Pine Nuts and Lemon Zest.

Serve the Chicken with Steamed or Baked Vegetables, Salad or Chips.

You could use Chicken Drumsticks instead of Chicken Thighs, or even Chicken Breast Fillets, but be careful because the timings I've listed above are for Chicken Thighs. I've not tried it with any other cut of Chicken, yet.

Please let me know if you make this recipe by commenting below, or tweet me a picture.

Post a Comment