Recipe of Award-winning Pan-Fried Chicken Thighs with Balsamic Sauce

Hey everyone, it is Drew, welcome to our recipe page. Today, we're going to prepare a distinctive dish, How to Make Speedy Pan-Fried Chicken Thighs with Balsamic Sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Pan-Fried Chicken Thighs with Balsamic Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan-Fried Chicken Thighs with Balsamic Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pan-Fried Chicken Thighs with Balsamic Sauce is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Pan-Fried Chicken Thighs with Balsamic Sauce using 12 ingredients and 6 steps. Here is how you cook it.

This is easy, but everybody compliments and tells me that this tastes just like a dish from a restaurant. This is our favorite dish for home parties. Cook the skin of the chicken first. Crispy skin, and juicy meat! Super yummy! You can eat with whatever vegetables you wish. Use half of the crispy garlic for topping! Recipe by 1646

Ingredients and spices that need to be Prepare to make Pan-Fried Chicken Thighs with Balsamic Sauce:

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

Instructions to make to make Pan-Fried Chicken Thighs with Balsamic Sauce

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).

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