Fast Guide to Serving Perfect Pan-Fried Chicken Thighs with Balsamic Sauce

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To make an unforgettable Pan-Fried Chicken Thighs with Balsamic Sauce, below are the ingridients needed:

1. Get 1 of Chicken thigh.
2. Take 1 of Salt and coarsely ground pepper.
3. Prepare 1 of Plain flour.
4. Prepare 2 clove of Garlic.
5. Provide 1 tbsp of Red wine.
6. Take of Sauce.
7. Provide 3 tbsp of each Red wine, balsamic vinegar.
8. Get 1 tbsp of Butter.
9. Use 1 of lettuce or baby leaf greens Vegetables of your choice.
10. Provide 1 tbsp of Bell pepper, Tomato.
11. Get 1 dash of Olive oil.
12. Get 1 dash of Herbs (basil etc...).

After preparing the components, next you are good to prepare your 5-star Pan-Fried Chicken Thighs with Balsamic Sauce by following the instructions on this section:

1. Slice the chicken thigh in half into the same thickness, and sprinkle salt and coarsely ground pepper, then coat with flour..
2. Heat olive oil in a frying pan. When it's heated, add garlic. When lightly browned, remove from the pan..
3. Place the chicken in the pan from Step 2 with the skin side down. Pan-fry over high heat. When the skin is crispy, flip the chicken, and add 1 tablespoon of red wine. Turn down the heat to medium, and cover with a lid. When cooked through, remove from the pan..
4. Add red wine and balsamic vinegar to the pan at Step 3, and bring to a boil. Return half of the garlic, and when the sauce starts to thicken, add butter..
5. Serve the vegetables and bite-sized chicken on a plate. Pour the sauce from Step 4, and sprinkle the remaining garlic from Step 2 and herbs..
6. Garnish with minced bell peppers, swirl a small amount of olive oil, and drizzle balsamic vinegar (not listed)..

In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, Italian seasoning, salt, and pepper. (FYI: This balsamic chicken marinade is very similar to balsamic steak marinade !) You can serve up these skillet chicken thighs as-is and they're delicious, but just a few extra minutes at the stove gives you a great sauce. To make the sauce, add wine and garlic to the pan along with all the drippings. Stir to loosen up all the brown bits at the bottom (this is called fond). Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade.

Recipe : Pan-Fried Chicken Thighs with Balsamic Sauce

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step by step to make Pan-Fried Chicken Thighs with Balsamic Sauce

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