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Poulet Au Vinaigre Balsamique

Posted by on June 10, 2012

Poulet Au Vinaigre Balsamique

I use this Balsamic vinegar glaze from Sid Wainer available at http://www.sidwainer.com/thegourmetoutlet.asp

The flavors of this glaze with a touch of drizzled honey and a touch of sea salt and fresh cracked pepper are outstanding. Ready in less than 15 minutes – how’s that for fast French food?

The Recipe!

~ 2 Lb of skinless, boneless chicken thighs
~ 2 Tablespoons of butter
~ Extra-virgin olive oil
~ Sea salt and fresh cracked pepper

1/4 cup of honey
~ 1/2 cup of flour

Balsamic vinegar glaze sauce ( purchased through Sid Wainer or see below recipe)

In a saucepan, add 1/4 cup of balsamic vinegar and 1/4 cup of honey. Place on low to medium fire and reduce until thickened, stirring often.

Cut chicken into 1 inch chunks, dredge in flour and place in a pre-heated pan on a low to medium fire with 2 tablespoons of butter and a drizzle of olive oil.
Once lightly browned, drizzle several tablespoons of the balsamic vinegar glaze and several tablespoons of the honey. If using the homemade sauce recipe I provided, omit the drizzle of honey as it it in the sauce already.  Reduce heat to a low flame, toss chicken and let simmer for another 3 minutes. Toss chicken again and place on a few leaves of baby lettuce in individual plates. Serve with rice.

Balsamic Glaze with Truffle

Poulet Au Vinaigre Balsamique

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