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. De Nigris

Level

Time

50'

Ingredients

olive oil
4 chicken thighs
salt and freshly ground black pepper to taste
3 ounces prosciutto, coarsely chopped
1 ounce pancetta, coarsely chopped
6 shallots, peeled and coarsely chopped
6 cloves garlic, peeled and minced
1 cup White Eagle DeNigris Balsamic Vinegar 
3/4 cup chicken broth
1 1/2 teaspoons brown sugar
2 bay leaves
3 sprigs of thyme
1 tablespoon of cornstarch

Preparation

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.

Instructions

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.

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