Chicken Balsamico


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

Traditional 18 Year Balsamic Vinegar
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  • 3 – 4 whole garlic cloves, peeled and crushed
  • 1 medium onion, chopped fine
  • 1 stalk of celery, chopped fine
  • 1 medium carrot, chopped fine
  • 2 oz. Pancetta, or bacon chopped fine
  • 2 tablespoons Olive Scene bold 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 Traditional 18 Yr Balsamic Vinegar
  • Salt & freshly ground black pepper
  • Flat-leaf Italian parsley, finely chopped for garnish


  1. Heat a large sauté pan over medium-high heat, then add enough olive oil to lightly cover the bottom of the pan.
  2. Add the garlic, onion, celery, carrot and pancetta or bacon, lower the heat to medium-low, and cook—stirring occasionally—for approximately 10 minutes. 
  3. Season the chicken thighs on both sides with salt and pepper
  4. Move the vegetable mixture to the sides of the pan and add the chicken pieces, skin-side down.
  5. Scoop the vegetable on to the chicken.
  6. Cook over medium or medium-low heat for approximately 12-15 minutes, until the chicken has become golden brown.
  7. Turn over the thighs and brush with balsamic vinegar.
  8. Sprinkle with the rosemary.
  9. Cook for 5 minutes to reduce the vinegar
  10. With the heat at medium-low, add the wine, pouring slowly around the chicken so it does not spatter.
  11. Cover the pan and simmer for 8-10 minutes, until the thighs are done.
  12. Remove the lid and raise the heat.
  13. Boil for a minute or two in order to reduce the liquid.
  14. 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. 
  15. Serve with boiled new potatoes.
  16. Spoon a little sauce over the chicken and potatoes.
  17. Finish each plate with chopped parsley.