Balsamic Chicken
There are so many ways to cook chicken.
This is a very tasty variation with the "seasoning" of Balsamic Vinegar.
It gives the chicken a very distinct taste.
I also often use red Vermouth, it also tastes very nice.
Just use Vermouth instead of vinegar.
This is a typical Italian recipe, very tasty and really easy!
This is a very tasty variation with the "seasoning" of Balsamic Vinegar.
It gives the chicken a very distinct taste.
I also often use red Vermouth, it also tastes very nice.
Just use Vermouth instead of vinegar.
This is a typical Italian recipe, very tasty and really easy!
For 2 persons:
4-6 pieces of Chicken
1 Onion
2 cloves of Garlic
Salt and Pepper
Paprika and Rosemary
some Olive Oil
50 ml Red Wine
50 ml Aceto Balsamico (or red Vermouth)
4-6 pieces of Chicken
1 Onion
2 cloves of Garlic
Salt and Pepper
Paprika and Rosemary
some Olive Oil
50 ml Red Wine
50 ml Aceto Balsamico (or red Vermouth)
Scrub the mixed spices onto the chicken.
Heat some olive oil and fry the chicken pieces and the chopped garlic until golden brown.
Heat some olive oil and fry the chicken pieces and the chopped garlic until golden brown.
Add the sliced onion, red wine and vinegar (or Vermouth) and cook on small heat until the chicken is cooked through.
The wine and vinegar will have reduced to half by now.
The wine and vinegar will have reduced to half by now.
Serve with pasta, rice or potatoes, or just with crispy fresh bread.