Chicken Balsamico

Cooking Time: 25-30 Min    Servings: 4-6


  • 3 – 4 whole garlic cloves, peeled
  • 1 medium onion, peeled and quartered
  • 1 stalk of celery, coarsely chopped
  • 1 medium carrot, peeled and coarsely chopped
  • 2 oz. Pancetta, coarsely chopped
  • 2 tablespoons Olive Scene medium Extra Virgin Olive oil 
  • 4-6 Chicken thighs, skin left on (about 1 ½ lbs)
  • 2 tablespoons fresh rosemary leaves, coarsely chopped
  • ½ c dry white wine
  • 4 tablespoons Balsamic Glaze (reduced Balsamic Vinegar)
  • Salt & freshly ground black pepper
  • Flat-leaf Italian parsley, finely chopped for garnish


  1. Place the garlic, onion, celery, carrot, and pancetta into the bowl of a food processor.
  2. Pulse approximately 10 times at 1 second for each pulse.
  3. Scrape down the sides of the bowl as necessary.
  4. This mixture is known as a batutto.
  5. Heat a large sauté pan over medium-high heat, then add enough olive oil to lightly cover the bottom of the pan.
  6. Add the batutto, lower the heat to medium-low, and cook—stirring occasionally—for approximately 10 minutes.
  7. Season the chicken thighs on both sides with salt and pepper and add them to the pan, skin-side down.
  8. Scoop some of the batutto on top of the chicken.
  9. Cook over medium or medium-low heat for approximately 12-15 minutes, until they have become golden brown.
  10. Turn over the thighs and brush with Balsamic Blaze.
  11. Sprinkle with the rosemary.
  12. With the heat at medium-low, add the wine, pouring slowly around the chicken so it does not spatter.
  13. Cover the pan and simmer for 8-10 minutes, until the thighs are done.
  14. Remove the lid and raise the heat.
  15. Boil for a minute or two in order to reduce the liquid.
  16. Season with salt and pepper as necessary, and gently shake and stir the pan occasionally for approximately 5 minutes to allow the flavors to blend. 
  17. Serve with boiled new potatoes.
  18. Spoon a little sauce over the chicken and potatoes.
  19. Finish each plate with chopped parsley.