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Chicken and Shishito Peppers Simmered in Balsamic Vinegar

Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

 400 g Chicken thighs
 0.50 tsp Salt
 Pepper
Ingredients of Sauce
 0.50 cup Water
 5 tbsp Balsamic Vinegar
 1 tbsp Soy sauce
 1 tbsp Honey
 Salt and Pepper
 0.50 tbsp Olive Oil
 6 Shishito peppers
 6 Dried prunes
 1 Garlic
1

Cut off the sinews of the chicken to thicken, season with salt and pepper, and rub in. Mix the sauce ingredients in parallel.

2

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.

3

When it comes to a boil, cover with a lid, simmer over low heat for about 10 minutes, then remove the lid.

4

Transfer them to a serving plate with the mash potatoes as you like, and pour on the remaining broth.

Nutrition Facts

Servings 2