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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. With a sharp knife, score the chicken through the skin (if skinless, just lightly score the outside). Rub with the garlic and place in a non-metal dish. | 2. Pour the wine, white vinegar and salt/pepper to taste over the chicken. Marinate several hours or overnight. | 3. Heat butter in a skillet. Add the shallots and cook for 2-3 minutes or until softened. | 4. 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. | 5. 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. (If the sauce is too acidic or watery for your taste, dissolve a tablespoon or so of corn starch in a little water and add to the pan. Cook for 5-10 more minutes until thickened slightly.). | 6. Transfer chicken to a serving platter. Serve hot with polenta, pasta or rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	4			7972.8	14.3148	173.5896	801.4476
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
white vinegar	3	tablespoons		8.046	0.0179	0.0	0.0
red wine	3/4	cup		-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	4		sliced	460.8	107.52	16.0	0.64
balsamic vinegar	3	tablespoons		42.24	8.1744	0.2352	0.0
salt pepper				-	-	-	-
thyme	2	tablespoons		4.848	1.1736	0.2669	0.0806

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