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Categories:
chicken thighs garlic red wine white wine vinegar olive oil butter shallots balsamic vinegar thyme salt
Viewed: 81 - Published at: 5 years agoIngredients
- 4 boneless chicken thighs
- 2 garlic cloves, crushed
- 34 cup red wine
- 3 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 shallots, whole
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh thyme
- salt and pepper, to taste
Method
- Make a few slashed on the skin of the chicken using a sharp knife.
- Brush the chicken with the crushed garlic and place in a non-metallic dish.
- Pour the wine and white wine vinegar over the chicken and season with salt and pepper, to taste.
- Cover and marinate as long as possible, preferably overnight.
- Remove chicken pieces with a slotted spoon, draining well.
- Reserve the marinade.
- Heat the oil and butter in a skillet.
- Add the shallots (whole) and saute for 2-3 minutes, or until they begin to soften.
- Add the chicken pieces to the skillet and cook for 3-4 minutes, turning, until browned all over.
- Reduce the heat and add 1/2 of the reserved marinade.
- Cover and cook for 15-20 minutes, add more marinade when necessary.
- Add the balsamic vinegar and thyme and cook for another 4 minutes.
- Serve with polenta or rice (optional).
