Italian Balsamic Chicken

I found this recipe in an italian cookbook that my dad got a long time ago. it is delicious and looks like a lot of work, but is very easy to make! if you find the sauce too acidic or want it to be thicker, add some corn starch dissolved in water at towards the end and cook for a few minutes longer. if you have any leftovers, it tastes even better the next day. preparation time does not include time to marinate.

Steps

With a sharp knife , score the chicken through the skin.

Rub with the garlic and place in a non-metal dish.

Pour the wine , white vinegar and salt / pepper to taste over the chicken.

Marinate several hours or overnight.

Heat butter in a skillet.

Add the shallots and cook for 2-3 minutes or until softened.

Remove the chicken from the dish , reserving the marinade.

Place in the pan and cook over medium heat until lightly browned on all sides.

Reduce heat to medium-low and add the marinade.

Cover and cook for 15-20 minutes , adding more marinade if necessary.

When chicken is tender , add in the balsamic and thyme , then cook 5 minutes longer.

Transfer chicken to a serving platter.

Serve hot with polenta , pasta or rice.

Ingredients

chicken thighs, garlic cloves, white vinegar, red wine, butter, shallots, balsamic vinegar, salt and pepper, fresh thyme