1/4 cup (60ml) Balsamic Vinegar
2 tablespoons honey
2 tablespoons soy sauce
1/2 cup (120ml) fresh rosemary leaves
2 or 3 chicken legs (depends on your skillet size)
1/2 teaspoon salt & whole peppercorns, to taste
8 garlic cloves, peeled, de-germed
2 tablespoons olive oil
In a small bowl combine Balsamic vinegar, honey, soy sauce, peppercorns (or fresh cracked pepper), garlic and rosemary.
Puree with a blender until smooth and set aside.
Cut chicken legs. Season the chicken thighs and drumsticks with salt and fresh cracked pepper, all over and under the skin.
In a 12-inch skillet, heat olive oil over medium-high heat.
Add chicken pieces, skin side down, and cook for about 5 minutes until the chicken skin side gets nicely browned.
Turn chicken, so that skins sides are up and add the balsamic/honey mixture to the skillet.
Reduce heat to low; cover and cook for 15 to 20 minutes, or until done.
Transfer chicken to plate and drizzle with pan juices.
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