This recipe (found on Pinterest) has been on my to make list for some time. I am so glad I got around to making this, as it has inspired me to try and make several other sauces involving balsamic vinegar and cream, it was such a great combination but one I’ve never thought of trying before.
I served this on rice with roasted broccoli and tomatoes. I really love roasted broccoli, it is definitely underrated but far tastier than overcooked green mush. Just douse it in olive oil, sprinkle with salt and roast in the oven for 25 minutes or so. If the broccoli is crisping too quickly then cover it in foil for the remainder of cooking.
Ingredients: (Serves 2-3)
- 6 chicken thighs, skin on, bone optional
- Salt and pepper, to season
- 1 tbsp of olive oil
- 1 tbsp of butter
- 2 gloves of garlic, minced
- 1 cup of chicken stock (check to make sure it is gluten free, if needs be)
- 0.25 cup of double cream
- 0.25 cup of balsamic vinegar
- 1 tbsp of brown sugar, I used coconut palm sugar
- Heat the olive oil and butter in a skillet or heavy bottomed pan, on a high heat.
- Season the chicken thighs and then place in the pan. Leave them untouched for 8-10 minutes on a medium-high heat and then turn them over. They should be golden brown, crispy and come away from the bottom of the pan easily. Cook for a further 8-10 minutes and then set aside on a plate.
- Place the stock into the skillet and use a wooden spoon/spatula to deglaze the pan, this is where the flavour lives. Yum!
- Lower the heat to medium and stir in the cream, vinegar, garlic and sugar. Stir well.
- Return the thighs to the pan and leave to simmer in the sauce until the thighs are cooked all the way through.
- Serve however you’d like but I’d definitely recommend rice, as it soaks up all the delicious sauce.