Chicken simmered with Balsamic vinegar has a really rich flavor and gorgeous looks. I thinks that even with staying at home, you can easily feel like in a french restaurant.
Special point of this recipe is to use dried prune with so much sweetness. It makes the flavor of dish deeper and stronger. Once you try and remember it, you’re surely addicted into this recipe and will have it periodically. Check it out !
Cut off the sinews of the chicken to thicken, season with salt and pepper, and rub in. Mix the sauce ingredients in parallel.
Heat oil in a pan over medium heat, and add the chicken with the skin side down. Bake for 3-4 minutes until golden brown, then add sauce ingredients, shishito peppers, prunes, and garlic.
When it comes to a boil, cover with a lid, simmer over low heat for about 10 minutes, then remove the lid.
Transfer them to a serving plate with the mash potatoes as you like, and pour on the remaining broth.
Ingredients
Directions
Cut off the sinews of the chicken to thicken, season with salt and pepper, and rub in. Mix the sauce ingredients in parallel.
Heat oil in a pan over medium heat, and add the chicken with the skin side down. Bake for 3-4 minutes until golden brown, then add sauce ingredients, shishito peppers, prunes, and garlic.
When it comes to a boil, cover with a lid, simmer over low heat for about 10 minutes, then remove the lid.
Transfer them to a serving plate with the mash potatoes as you like, and pour on the remaining broth.