This simple recipe for balsamic chicken puts the deep, rich, sweet flavor of balsamic vinegar to good use. The marinade not only flavors the chicken but tenderizes it as well.
Balsamic vinegar was first made in the city of Modena in the region of Emilia-Romagna.
Pollo di Modena
Course: PoultryCuisine: Italy4 to 6
servingsThis simple recipe for balsamic chicken puts the deep, rich, sweet flavor of balsamic vinegar to good use. The marinade not only flavors the chicken but tenderizes it as well.
Ingredients
Chicken, cut into serving pieces — 2 1/2 to 3 pounds
Balsamic vinegar — 1 cup
Garlic, minced — 1 or 2 cloves
Fresh sage, shredded — 1 tablespoon
Salt — 2 teaspoons
Pepper — 1 teaspoons
Olive oil — 2 or 3 teaspoons
Directions
- In a large, non-reactive bowl, mix together the chicken, vinegar, garlic and sage. Refrigerate and marinate for at least 1 hour, or up to 8 hours.
- Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and season with salt and pepper.
- Heat the oil in a large pot over medium-high flame. Saute the chicken in batches until browned on all sides.
- Reduce heat to medium-low and return all the chicken to the pot. Pour in the reserved marinade and bring to simmer. Reduce heat to low, cover tightly and simmer for 40 to 50 minutes, turning the pieces occasionally. Add a little water if necessary to keep the marinade from drying out.
- Remove the chicken to a serving platter. Adjust the seasoning of the sauce and pour it over chicken. Serve with good bread and a salad.
Pollo di Modena Notes and Variations
- Substitute rosemary for the sage.
- Add sliced mushrooms to simmer with the chicken.
- Topped with sauteed pancetta before serving.
Whats4eats is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
