Ease of preparation rating: Medium
Yield: 4 servings
Ingredients:
- 8 chicken thighs, bone-in, skin-on
- 1 cup (240 ml) high quality balsamic vinegar
- 2 cloves garlic, thinly sliced
- 2 small shallots, thinly sliced
- 2 sprigs thyme
- Salt and pepper
- 3 tablespoons (45 ml) olive oil
- ½ cup (120 ml) dry red wine
- ½ cup (120 ml) chicken stock, plus more if needed
- 1 tablespoon (15 ml) butter
- Crusty Italian bread, to serve
Method:
Place chicken thighs in a large freezer bag with balsamic, garlic, shallots, and thyme. Season with salt and pepper.
Shake bag and massage pieces through bag to ensure they are fully coated in marinade. Refrigerate marinating chicken for at least 6 hours or up to overnight.
Remove chicken from freezer bag, reserving marinade. Pat chicken thighs dry using paper towels and season again with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. When oil is shimmering, add chicken in batches, browning each side, 3-4 minutes per side.
Transfer all browned pieces of chicken, skin-side up, back into skillet. Pour in reserved marinade and red wine. Cover skillet with lid, reduce heat to low, and cook for 45 minutes, turning pieces of chicken periodically. At the 20-minute mark, add the chicken stock.
Transfer the chicken from the sauce to a plate.
Increase heat to medium and allow the sauce to simmer and reduce sauce until it coats the back of a spoon, 10-15 minutes.
Add a tablespoon of butter and whisk to combine. Pour reduced sauce over chicken. Serve with crusty bread.
Buon appetito!