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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make a few slashed on the skin of the chicken using a sharp knife. Brush the chicken with the crushed garlic and place in a non-metallic dish. | 2. Pour the wine and white wine vinegar over the chicken and season with salt and pepper, to taste. Cover and marinate as long as possible, preferably overnight. | 3. Remove chicken pieces with a slotted spoon, draining well. Reserve the marinade. | 4. Heat the oil and butter in a skillet. Add the shallots (whole) and saute for 2-3 minutes, or until they begin to soften. | 5. Add the chicken pieces to the skillet and cook for 3-4 minutes, turning, until browned all over. | 6. Reduce the heat and add 1/2 of the reserved marinade. Cover and cook for 15-20 minutes, add more marinade when necessary. | 7. Add the balsamic vinegar and thyme and cook for another 4 minutes. | 8. Serve with polenta or rice (optional). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4		boneless	7972.8	14.3148	173.5896	801.4476
garlic clove	2		crushed	-	-	-	-
red wine	3/4	cup		-	-	-	-
white wine vinegar	3	tablespoons		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	4			460.8	107.52	16.0	0.64
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
thyme	2	tablespoons		4.848	1.1736	0.2669	0.0806
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.