If you tell your family it’s Italian BBQ sauced chicken, will they eat it? Maybe. Maybe not!
But, we really enjoyed it, even though Little Bit did not care for the sauce.
Quick, seared chicken, and a simple balsamic vinegar/honey reduction. A few tablespoons sauteed onion, a minced clove of garlic, maybe some rosemary… All good. The rosemary was overpowered by the strong flavors, so, wouldn’t really recommend that.
Like many good dishes, the “when and how” the ingredients are prepared and combined is the basis for making a dish that is greater than the sum of it’s parts.
Sear the chicken:
- 1 to 1½ pounds of chicken – thighs, breasts, wings, tenders
- Season the chicken with salt and white pepper (less salt if you are using chicken stock)
Make the sauce:
- 2-4 tablespoons minced onion
- 1 or 2 minced fresh garlic cloves
- 1 cup chicken stock
- 1/4 cup balsamic vinegar
- 2-3 tablespoons honey
- Red pepper flakes (optional)
Sear the chicken and then finish cooking at a lower temp, then transfer the chicken to a separate plate.
Saute the onion, (and garlic, if you choose) in the same pan, over medium low heat until translucent. Add the chicken stock or water, and scrape up the browned bits. Once it’s all scraped up, add the balsamic vinegar and let reduce till reduced by about half, then add the honey and simmer it till thick. How long will this take? Depends on the size of your pan; this is a large 12” skillet, so, with a lot of surface area it only took about 8 minutes.
Add the chicken back to the pan to heat it up, toss the chicken in the glaze whole it’s reheating.
It is just that easy.