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.