Culinary Disasters

I feel guilty that balsamic vinegar is underutilized in my kitchen.  Most of the time balsamic vinegar shows up is just in a simple salad dressing made of shallots, balsamic vinegar, and oil.  This needs to change especially when I see such amazing and creative dishes using balsamic vinegar in everything from appetizers to desserts. 

For this recipe you will need:

• 1 whole chicken broken down into 6 pieces or equal amount of chicken.  I decided to use 6 chicken thighs.
• 1/2 onion medium dice
• 3 cloves of garlic finely diced
• 1/4 cup of good balsamic vinegar
• 1/2 cup of chopped dried figs
• 1/2 cup white wine
• 1 cup of chicken stock
• 2 sprigs of thyme 
• 1/2 cup all-purpose flour
• Kosher salt and black pepper
• 1 TB of unsalted butter
• 1 TB of a high temperature oil (I am using canola)

Salt and pepper the chicken.  Dredge the chicken pieces in the flour to coat and shake off the excess.

In a large pan with a lid over medium-high melt the butter and the oil.  Once the butter has stopped foaming add in a couple pieces of the chicken and brown all over.  Remove and add in a couple more pieces.  Remember you want to work in batches so you do not crowd the pan.

After all the chicken is browned drain all the oil of the pan but 1 TB.  Add in the onion with a pinch of salt and pepper and cook till softened (about 5 minutes).

Add in the garlic and cook for another minute.  Add in the wine and cook till reduced by 1/2 (about 3-5 minutes).

Add in the chicken, figs, balsamic, and thyme.  Bring the mixture to a boil and reduce to a gentle simmer.  Cover and cook till the chicken is cooked through (about 25-30 minutes).  Flip the chicken once halfway through.

Serve and enjoy!

Tags: chicken, All //