Ingredients

The following ingredients have 4 Servings
  • 12 bone in chicken thighs
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 4 cloves garlic, (thinly sliced)
  • 1/4 cup aged balsamic vinegar
  • 1/4 cup white wine
  • 1/2 cup chicken broth
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instruction

  • In your Dutch oven, add the oil and season the chicken with salt and pepper.
  • Next, brown the chicken on both sides until the chicken is almost cooked through. You may need to do this in two batches. Transfer the chicken to a platter, cover and set aside.
  • Add the rosemary, garlic, vinegar, wine and chicken broth to the Dutch oven and bring to a boil. Let simmer 5 minutes.
  • Add the chicken back into the pot, cover and let simmer for 30-40 minutes(until the chicken is cooked through). Remove the chicken and place on a serving platter; then cover and set aside.
  • Turn the heat on high and bring the liquid in the Dutch oven up to a full boil, uncovered for approximately 15 minutes until the sauce has thickened. Pour the sauce over the chicken.