Balsamic -Chicken


Balsamic Chicken




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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