UNITS
SCALE
INGREDIENTS
BALSAMIC GLAZED CHICKEN
- ½ cup Balsamic vinegar
- 2 tbsp Honey
- 1½ tbsp Dijon mustard
- 3 cloves Garlic , minced
- To taste Salt
- To taste Black pepper , freshly ground
- 1½ lb Chicken thighs , boneless, skin-on
- 1 tbsp Olive oil , extra virgin
GREEN BEANS
- 4 cups Green beans , trimmed
- ¼ cup Water
- 3 tbsp Butter
- 3 cloves Garlic , minced
- ¼ tsp Salt
- ¼ tsp Black pepper , freshly ground
METHOD
- Preheat oven to 220°C / 425°F
- In a large bowl, combine balsamic vinegar, honey, mustard and garlic. Season with salt and black pepper. Add chicken thighs and toss to coat. Marinate in fridge for at least 20 minutes and up to 1 hour
- In a large skillet, heat olive oil over medium-high heat. Add chicken and sear, skin side down, about 2 mintues per side.
- Transfer to oven, along with any remaining marinade. Cook until chicken thighs reach an internal temperature of 75°C / 165°F, abut 20 minutes.
- In a large skillet, bring water and green beans to a boil on high heat, cooking for 2 minutes.
- Drain green beans and wipe dry with paper towel. Add butter and garlic, stirring until fragrant, about 1 minute. Add green beans back in with salt and black pepper and combine.
- Remove chicken from oven. Serve with green beans and drizzle with drippings from chicken.
NOTES
- Grainy mustard is a good substitute for Dijon
- Alternatively, you can use skin-on chicken thighs; crispier result
