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.
