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Chicken Balsamico

3 – 4 whole garlic cloves, peeled
1 medium onion, peeled and quartered
1 celery stalk, coarsely chopped
1 medium carrot, peeled and coarsely chopped
2-oz Pancetta, coarsely chopped
2-tbsp Koroneiki Extra Virgin Olive oil (or any medium grade)
4-6 chicken thighs, skin left on (about 1 ½ -lbs)
2-tbsp fresh rosemary leaves, coarsely chopped
½ -cup dry white wine
4-tbsp Balsamic Glaze (reduced Balsamic Vinegar, of your choice!)
Salt & freshly ground black pepper
Flat-leaf Italian parsley, finely chopped for garnish
~Place the garlic, onion, celery, carrot, and pancetta into the bowl of a food processor. Pulse approximately 10 times at 1 second intervals for each pulse. Scrape down the sides of the bowl as necessary (this mixture is known as a batutto)
~Heat a large sauté pan over medium-high heat and add enough olive oil to lightly cover the bottom of the pan. Add the batutto, lower the heat to medium-low, and cook—stirring occasionally—for approximately 10 minutes
~Season the chicken thighs on both sides with salt and pepper and add them to the pan, skin-side down. Scoop some of the batutto on top of the chicken. Cook over medium to medium-low heat for approximately 12-15 minutes, until they have become golden brown
~Turn over the thighs and brush with Balsamic Glaze. Sprinkle with the rosemary
~With the heat at medium-low, add the wine, pouring slowly around the chicken so it does not spatter. Cover the pan and simmer for 8-10 minutes, until the thighs are done
~Remove the lid and raise the heat. Boil for a minute or two in order to reduce the liquid
~Season with salt and pepper as necessary, and gently shake and stir the pan occasionally for approximately 5 minutes to allow the flavors to blend

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