Chicken with Balsamic Vinegar and Garlic

12 Jul

Here’s an aromatic, garlic sauce of Balsamic vinegar and mushroom gracing this chicken dish. And this is best served with the Calabrese Spaghetti 😉

I actually love how strong the flavours are when I first sink my teeth in the meat. It is very different from what we are used to eating at any pasta outlets. Come on now, give this a shot! You might just love it at your first bite.


  • 4 – 6 skinless, boneless chicken thighs
  • salt and pepper to taste
  • 1 packet portobello mushrooms, sliced
  • 1 tablespoon all-purpose flour + 1 tablespoon water
  • 2 tablespoons olive oil
  • 6 cloves garlic
  • 1/4 cup balsamic vinegar
  • 3/4 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon mixed herbs
  • 1 tablespoon butter


Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken thighs and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and heat it in the oven at 175 degrees Celsius for about 5 – 10 minutes.

Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter and flour mixture and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve with the Calabrese Spaghetti.

You might want to saute asparagus and/or baby carrots with olive oil, garlic, mixed herbs and salt to taste.

PS: Remember double method? Basically, this will ensure that the meat is cooked thoroughly. It’s more tender this way.

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