Balsamic Chicken with Garlic Slivers
1 package boneless skinless thighs (usually contains 5-6 pieces)
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon virgin olive oil
¼ cup balsamic vinegar
¼ cup dry red wine
3 scallions (2 ounces), washed, trimmed and chopped (1/3 cup)
1/3 cup water
10-12 cloves garlic, peeled and thinly sliced (4 tablespoons)
1. In a small bowl, combine the thyme, marjoram, ¼ teaspoon salt, and ¼ teaspoon pepper.
2. Coat the bottom of a large pot/pan with the olive oil.
3. Add the chicken thighs in a single layer.
4. Sprinkle the seasoning mix over the chicken thighs.
5. Cover and cook over medium to low heat for 12 minutes.
6. Turn pieces over, cover again and cook for another 12 minutes.
7. Using tongs, transfer the chicken thighs to a serving platter and set them aside in a warm place while you prepare the sauce.
8. Add the vinegar and wine to the crystallized juices in the pan.
9. Bring the mixture to a boil and boil it for 30 seconds.
10. Add the scallions, water, garlic, ¼ teaspoon salt and ¼ teaspoon pepper.
11. Boil for 2 minutes, until the mixture is reduced to 2/3 cup of concentrated liquid.
12. Add the chicken thighs back to the pan and cover with the sauce.
· I usually buy the $2 Charles Shaw Cabernet Sauvignon at Trader Joe's
· If you forget to buy the scallions (green onions), the dish still tastes delicious!
· If the chicken doesn't look like it's cooked enough after the second 12 minutes, feel free to turn the pieces over again and cook for another 12 minutes