Modena balsamic vinegar is a product with a protected designation that has been produced since the Middle Ages in Emilia-Romana. Balsamic chicken combines the Italian vinegar tradition with modern glazing techniques of contemporary cuisine. It is an elegant dish from northern Italian trattorias.
Italian
Chicken with Balsamic Vinegar
Chicken with Balsamic Vinegar from Italy: traditional recipe step by step, with chef tips and clear times.
- Italy
- Main course
- Light
- High protein
- Low sugar
- easy
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 32 g
- Fiber 0.5 g
- Carbohydrates 14 g
- Fat 22 g
- Sodium 520 mg
Story behind the dish
Preparation
Chicken with Balsamic Vinegar is a preparation from Italy with easy difficulty. Reserve about 50 minutes in total (15 for mise en place and preparation, 35 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 chicken thighs of 220 g.
- Have ready: 80 ml of Modena balsamic vinegar.
- Have ready: 2 tablespoons of honey.
- Have ready: 2 tablespoons of extra virgin olive oil.
- Have ready: 3 sliced cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the thighs with salt and pepper and brown them in olive oil for 5 minutes per side.
Season the thighs with salt and pepper and brown them in olive oil for 5 minutes per side, set aside.
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In the same pan
In the same pan, sauté garlic and rosemary for 1 minute.
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Pour balsamic vinegar and honey
Pour balsamic vinegar and honey, let it reduce for 2 minutes.
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Add broth and return the chicken skin side up.
Add broth and return the chicken skin side up.
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Cook covered over medium heat for 25 minutes
Cook covered over medium heat for 25 minutes.
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Uncover and reduce the sauce for 5 minutes until glossy glaze
Uncover and reduce the sauce for 5 minutes until glossy glaze.
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Serve with lemon zest
Serve with lemon zest, parsley and pink pepper.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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