The leftovers are really good! In fact, they get better as the flavors meld and develop. I discovered how wonderful balsamic vinegar is when I started making grilled zucchini and grilled portobello mushrooms, brushing the vegetables with a mixture of olive oil and vinegar. I’ve been thinking for a while now about using it in a chicken recipe, but it took me a while to reach a result that I deemed blog-worthy. Chicken and mushrooms are a classic combination. And when you cook them in a reduction of balsamic vinegar and finish the dish with butter, you have yourself a restaurant-style dish that you can proudly serve to guests, although it’s easy enough to make regularly for your family.
Ingredients
Instructions
Recipe Card
For the sauce: Balsamic vinegar, honey (real or sugar-free), kosher salt, black pepper, and dried thyme. Chicken: I use boneless skinless chicken thighs in this recipe. You could use chicken breasts, but it won’t be the same - they’re not as juicy. If you opt for chicken breasts, I suggest you butterfly them to ensure even cooking. Kosher salt and black pepper: To season the chicken. If you opt for a finer salt, use half the amount listed, or the dish could end up too salty. Fat for frying: You can use olive oil, avocado oil, or ghee - whatever you like. I like to use ghee. Mushrooms: To make life easier, I use pre-sliced mushrooms. But you can obviously slice them yourself. White mushrooms work, as do cremini mushrooms. Garlic: I use minced garlic. You can also thinly slice a few garlic cloves. Butter: For finishing the dish. It greatly enhances the sauce and makes it creamier. Chopped parsley: This is strictly used for garnish, so it’s OK to skip it. Although it does greatly enhance the dish in terms of presentation.
Your very first step is to mix the sauce and set it aside. Next, season chicken thighs. Pan-fry them on both sides until cooked through. Add the sauce and simmer until it’s reduced, add the butter, and then add back the chicken and heat through. That’s it! To serve, divide the dish between four plates, brush or drizzle each plate with the pan juices, and sprinkle with parsley. Sometimes, I spoon it on top of mashed pumpkin, mashed cauliflower, or cauliflower rice (you can obviously use real rice if you wish). It nicely soaks up the juices. You can also add a bit of color to the dish by serving it with a vegetable side. To make things easy, it’s best to choose simple sides such as microwave broccoli, microwave asparagus, or glazed carrots. You can also freeze the leftovers for up to three months. Thaw them overnight in the fridge and then reheat them in the microwave.
