"k0086"
(k0086-0) balsamic chicken
boston globe (mar 1990)

1
1
1

 lb
T
T

 chicken pieces
butter
olive oil

 skin and defat chicken and
fry in dutch oven until brown
and crusty; reserve chicken,
save grease in pan
2
4
 ea
clv
 medium onions
garlic
 peel and slice; fry up in
grease in pan; reserve
1/2
1
 c
c
 balsamic vinegar
chicken stock
 add to miscellaneous bits
in pan; reduce by half
2
1/4



 c
c



 sliced mushrooms
pignoli



 add to liquid in pan, along
with reserved chicken, onions
and garlic; cover and simmer
for 15 to 20 min; add salt
and pepper to taste
  • serve over linguini (or whatever)



"k0086"
(k0086-1) balsamic chicken
chris kimbal, brookline tab, spring 02

8
-
 ea

chicken thighs
salt & pepper to taste
 deskin, defat

4
4



 t
t



olive oil
butter



 heat skillet, when hot add
oil & butter, coat bottom
of pan, brown thighs on all
sides, about 8 min; reserve
chicken and pour off fat
1
1
1
 t
t
ea
olive oil
butter
large onion, sliced
 cook in same pan 'til onion
soft and translucent

1/2
1/4
1
2
 c
c
c
T
chicken stock
balsamic vinegar
diced tomatos /w juice
brown sugar
 add and simmer a few minutes



2
1
 T
T
capers
fresh basil
 have ready

  • serve chicken, pour sauce over, sprinkle with capers and basil