30 minutes
A comforting and flavorful dish of chicken thighs braised in balsamic and red wine vinegars, perfect served over polenta or rice.
Boneless, Skinless Chicken Thighs, Seasoned with kosher salt and black pepper
0 lb
to taste
to taste
tablespoons
Garlic Clove, Peeled and smashed
each
cups
cups
Italian Parsley, Finely chopped
to taste
Oregano, Finely chopped
to taste
Flaky Salt
to taste
1. Season and Brown Chicken
Begin by seasoning approximately 2 pounds of boneless, skinless chicken thighs with kosher salt and black pepper. Warm 2 tablespoons of olive oil in a large sauté pan over medium heat and brown the garlic cloves for 2 minutes before removing.
2. Cook Chicken in Vinegars
In the same pan, cook the seasoned chicken thighs on each side for 3-4 minutes until browned. Then add 1/2 cup balsamic vinegar and 1/2 cup red wine vinegar and let simmer with the garlic for 5-7 minutes.
3. Reduce Sauce and Garnish
Uncover the pan, toss the chicken in the reduced sauce, and garnish with chopped Italian parsley, oregano, and a sprinkle of flaky salt.
Opt for bone-in, skin-on chicken thighs for more flavor and moisture.
Allow chicken thighs to develop a deep golden-brown crust without rushing.
Use a blend of robust red wine vinegar and a sweeter balsamic vinegar, adjusting to taste.
Add aromatics like garlic, shallots, or onions to the chicken as it browns to build the sauce's flavor base.
Maintain a gentle simmer to avoid toughening the meat.
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