Life is so busy for most of us that convenience becomes the most important factor in putting a meal on the table.
DeNigris balsamic vinegar is delicious on almost everything. I keep my bottles of DeNigris on my kitchen counter so they are easily accessible.
Since they are close at hand, I have found I reach for them for a variety of dishes; even for foods I wouldn’t usually put balsamic vinegar with, such as roasted, grilled, or braised meats.
Whether it is a dinner with friends or a quiet family meal, having the vinegars available enables us to drizzle it on bread and sausage, mix it into butter to place on a hot steak, whip up a quick dressing for a simple salad of greens, pour it over appetizers, marinate meats and vegetables, and use it to enhance a finished plate.
Although the peeling and chopping and pressing for this gorgeous Balsamic Vinegar Braised Chicken takes a few minutes, the dish over all is easy and quick. The rich, savory blend of flavors and wonderful tenderness of the meat makes it worthwhile.
1. Heat oil in a cast iron casserole dish. Season chicken with salt and pepper. Brown on both sides over medium-high heat, about 10 minutes.
2. Remove chicken thighs. Drain fat. Reduce heat to medium, add prosciutto, pancetta, shallots and garlic. Cook 3 to 5 minutes or until golden brown.
3. Add DeNigris Balsamic Vinegar, chicken broth, brown sugar, bay leaves, thyme, and reserved chicken thighs. Bring to a boil, reduce heat, cover and cook for 30 to 35 minutes.
4. Mix cornstarch and 2 tablespoons of water together, stir into mixture in casserole dish until thickened.