In the past 20 years or so my love for balsamic vinegar has grown exponentially. It seems the more I learn about this aromatic, thick luscious vinegar, the more I love it. After many trips to Italy and many visits to balsamic vinegar farms, I can hardly go a few days without adding it to a recipe or two or three.
If you are unfamiliar with balsamic vinegar and want to know more about its origins, check out this link: Will the Real Balsamic Vinegar Please Stand Up. That post has some good information on balsamic vinegars and a little look into one of our Modena Italy balsamic adventures.
Today’s recipe uses only a scant few tablespoons of balsamic, but it adds oh so much flavor!
Vegetables cut, seasoned and ready for stir fry. I like to use fresh vegetables whenever possible. Green beans and carrots pair nicely with onions and garlic. I use them frequently when other vegetables are out of season.
Chicken thigh plumped up, charred skin from balsamic glaze, sitting atop stir-fried vegetables.
I took the pictures before I added the chiffonade of basil. Darn! I’d fire myself as the photographer of this blog, but I’m all I’ve got at the moment.
- 2 pounds chicken thighs, bone-in, skin-on (or take skin off if you prefer)
- ¼ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 clove garlic, whole
- REMAINING INGREDIENTS:
- 2 tablespoons olive oil
- 1 cup green beans, fresh, chopped
- 1 cup carrots, fresh, chopped
- ½ cup onion, chopped
- 1 clove garlic, minced
- 2-3 leaves basil, chiffonade (or thinly sliced)
- Salt and pepper to taste
- Heat 2 tablespoons oil in a large skillet over medium-high heat. Remove chicken from marinade and season with salt and pepper.
- Add chicken skin side down into skillet and cook until seared, about 4-5 minutes. Flip and cook on the other side.
- Take remaining ingredients (vegetables) and add them to chicken in the skillet. Season vegetables and continue to cook until chicken is cooked through, about 10 minutes or until chicken reaches 165 F degrees.