Pollo di Modena
(Italian balsamic-marinated chicken)
Balsamic vinegar was first made in the city of Modena in the region of Emilia-Romagna.
4 to 6 servings
- 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
- 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 Variations
- Substitute rosemary for the sage.
- Add sliced mushrooms to simmer with the chicken.
- Topped with sauteed pancetta before serving.