Chicken in balsamic vinegar

Chicken in balsamic vinegar

Category: Meat dishes

Ingredients
1 medium chicken (cut into 8 pieces)
olive oil	4-5 st. spoons
garlic (peel and lightly press down)	5-6 teeth
a few sprigs of sage
salt, black pepper	taste
balsamic vinegar (red)	1/2 stack.
honey	1 tsp (optional)

Cooking method

• Recipe from the series: zero effort - maximum result !!!
• 1. Heat oil in a heavy-bottomed saucepan, add chicken, garlic and sage. Fry on both sides until the chicken is browned on both sides.
• 2. Salt, pepper, pour in vinegar and cover the pan with a lid. Simmer on low heat for an hour, turning the chicken pieces from time to time.
• PS During cooking, a strong vinegar smell will emanate ... Do not be alarmed! There will be no sour smell in the plates, but there will be a wonderful aroma of wonderfully cooked chicken
• I added honey to the sauce from myself, it turned out - just mortality !!! Honestly!!!

Note

I found the recipe from Benny Saide in the magazine of my beloved Sonechka the Accountant

🔗

[Gashenka]

Gashenkawhat an interesting recipe.

You will need to get hold of vinegar and try.

White or red vinegar or whatever?

Red! Definitely red, Ol! The chicken turns into a beautiful color

I am still impressed, I did not expect such deliciousness at all

Thank you.
I'm going to choke now.

Gasha, I've already bookmarked the recipe.

PS And where honey, in the mouth or for the chicken?

[Gashenka]

Gashenka, write, pl, in the recipe that you need red vinegar. It will be easier for us.

Yeah ... right now I will add both about red and about honey

Gasha, what is red balsamic vinegar? I use this four year old

Tan, red means that it is not white, but dark

Gasha, everything is clear, otherwise I thought maybe there is another variety.

and how much% should be in vinegar?

My balsamic vinegar has 6%.

[Gash]

Gash, and when do you add honey?

Ol, vinegar, when it starts to boil, well, add so that the honey mixes well

Gashenka, thank you very much. Especially "talented", everything is interesting.

Ol, yes, this is all from laziness ... well, probably, according to the rules, it would be necessary to boil the vinegar with honey separately in order to get something, such as sauce ... But why make unnecessary movements? In hot vinegar, honey will mix perfectly

I will do it strictly according to your recipe.

Out of the corner of my eye I scrolled the lists of recipes. And the brain stopped at "Chicken at the Balzac Age." I had to go back and read the correct title this time.

Gyyy ... I remembered:

Utesov said that he heard such a dialogue at Privoz. Some Balzac lady comes up to a chicken saleswoman, feels one and asks:
- Crow?
- What are you, it's a chicken!
Feels again.
- I don't know, in my opinion, a crow.
- Open your eyes! It's a chicken!
- No, I'm wondering: crow or fried?

[Gashenka]

Gashenka, ran in for a minute.

Today I prepared "Chicken at the Balzac Age".

The people grunt with pleasure. It's not really tasty.

I ran to put a plus sign.

Thank you very much for the recipe. Now I take it into service.

URAAA !!! I am so glad!!! Ol, did you add honey?

Yes, I added honey. It gives a unique touch.

[Gasha]

Poor Baker! This is what the women's forum can bring. Few will give him a balzac age, so also chicken! Well, at least the latter do not bother with stupid questions.

I, in fact, wanted to ask something ...
Gasha, and if the chicken is first fried in a cartoon on "baking" with the lid open, and then extinguished in the same place, won't it get worse?

I think everything will turn out great! The recipe is very suitable for multi, I just had it busy at that moment

Galyun, this is a very cool chicken, I made it !!

the pumpkin ate and demanded more "yuk" (onion), ate almost all the onions that were in the pan, it is so delicious pickled! Thank you for putting it up - I reminded you, I'll do it again

To your health, Lyudok! Glad that Pumpkin liked it!

Virgins, I didn't understand something - it seems like there is no onion in the recipe, but Lisss * s writes that I liked the onion soooo I'm waiting for specifics, for the chicken can turn rotten, I don't have sage

[nut]

nut, onions are added as desired, and instead of sage, put your favorite herbs, for example, Italian

Thank you Gashenka - went to cook

Thank you Gashenka - went to cook

I also have a prepared chicken. I'll sit for five minutes and go to cook. Report in the evening, my photographer went to the bathhouse

Oil painting - a washed husband with Tanyushka eating chicken !!! We are waiting ...

Oil painting - a washed husband with Tanyushka eating chicken !!! We are waiting ...

and my husband also needs to take a picture, next to a chicken? for completeness ...

[Gasha]

Gasha, thanks for the recipe. Yesterday I made the wings. Today I repeat for an encore Well, very tasty!

[nakapustina]

and my husband also needs to take a picture, next to a chicken? for completeness ...

Necessarily !!! Cho we have not seen the chicken?

nakapustina, Natus, to your health! I am very glad that the fans of "Balzac" () chicken were added !!! Did you add honey?

Of course!

Necessarily !!! Cho we have not seen the chicken?

The husband said that you have not seen such a chicken, so look!



It was ordered to award a medal. I don't have a medal, so only a plus sign

The husband said that you have not seen such a chicken

It was ordered to award a medal. I don't have a medal, so only a plus sign

That's what it means, washed, fed !!! Our person!!! Super chicken!

[Gasha]

I also cooked a balzac chicken today. Very fast and delicious! I cooked in a slow cooker.
Gasha, thanks for the recipe! I liked the chicken, the taste is so spicy! Mine will be tasted at dinner.

[Vitalinka]

Vitalinka, oh, what a beauty! Eat to your health!

[Gashenka]

Gashenka, I give you a huge thank you from my eaters! They said very very tasty! Asked to repeat for an encore! So your chicken has taken root with us for a long time.

[Vitalinka]

Vitalinka, thank you too, dear, for the pleasant speeches !!! Believe me, mine today again requested this particular chicken for dinner, they will not be full!

[Gasha]

So the chicken is super!
Gasha, but you can clarify about the vinegar. I hastily bought the first balsamic one I came across, it is wine red. Maybe what other one is needed?

You can take any balsamic vinegar ... Wine vinegar, in my opinion, is a different song ...

I found an article here:

"Balsamic vinegar is a sweet and sour condiment invented in the Italian city of Modena.

Balsamic vinegar (also called "balsamic") is the most refined, rich in flavor overtones and traditionally prized among the vinegars in food. Despite the name "vinegar," the way it is prepared differs significantly from other edible vinegars. "

"Balsamic vinegar is often confused with wine. Wine and balsamic are not the same thing. Wine vinegar is wine fermented into vinegar. But balsamic vinegar is vinegar from the juice of white grape varieties. The consistency of the product is thick, color: dark brown, taste: sour- sweet.The secrets of making vinegar are passed down from generation to generation.However, the recipe itself is no different: ripe grapes are pressed, boiled in open cauldrons, then cooled, filtered and placed in special wooden barrels, which are the basis of an old production method, they are made from different types of wood (oak, chestnut, thuja, cherry).The ripening time of vinegar ranges from a month to 12 years, depending on its variety. The duration of the cooking process determines the price of the product. For example, a bottle of balsamic vinegar aged 12 years costs about 500 euros. However, before the vinegar goes on sale, a special commission tests it for quality, only after passing the test it can be called balsamic vinegar. "

[Gasha]

Gasha, I have it written on the bottle - Wine balsamic vinegar "Modena". The taste and color match, but about the thickness, I would not say - it seems like liquid.

Well, don't bother ... The main thing is that it's delicious! We still can't afford real balsamic vinegar

Clear ! We are already biting!

[Gasha]

Gasha, I brought a huge thank you for this delicious chicken. Delicious. I will definitely cook this recipe more than once, and not twice.
Sorry for the photo. Filmed right in the wok, where I cooked. Today, when I was baking bread, I got burned - a finger on my left hand, but it terribly interferes with normal work. The fact is that the pain does not go away, so I always hold something frozen from the freezer in my left hand. And since this something heats up quickly, I change it to something else - this is frozen peas, then a chicken leg, etc. When my husband, having come home from work, saw me at the computer with a frozen chicken leg in his hand (the leg was wrapped in a film), which I held like ice cream, he was stunned. He says to me - I understand, it's hot today, but you definitely want to eat it right like that?

[Joy]

Joy, very cute chicken! And I am very glad that you liked it! A burn can be better lubricated with something like "Rescuer"?

[Joy]

Today, when I was baking bread, I got burned - a finger on my left hand, but it terribly interferes with normal work. The fact is that the pain does not go away, so I always hold in my left hand something frozen from the freezer. And since this something heats up quickly, I change it to something else - this is frozen peas, then a chicken leg, etc. When my husband, having come home from work, saw me at the computer with a frozen chicken leg in his hand (the leg was wrapped in a film), which I held like ice cream, he was stunned. He says to me - I understand, it's hot today, but you definitely want to eat it right like that?

Joy , not the topic, but Scarecrow (God grant her health) gave advice to lubricate burns with sea buckthorn oil. Tested on yourself Now it is always at hand