Recently I was at a fine dining restaurant enjoying a dish of crispy and perfectly pan-fried jidori (free-range) chicken with a honey balsamic reduction and I was instantly hooked. I wished I could eat that dish every day, except that lunch was $40! I decided to take matters into my own hands and made this honey balsamic chicken.
I got some chicken thighs and seasoned them with some salt and black pepper. Then I slowly pan-fry the chicken on a skillet until both sides of the chicken are gorgeously browned, with a crackly crispy skin and the meat part is nice and crunchy. Then I added the honey, balsamic vinegar, reduce and simmer the chicken until the sauce becomes sticky. Voila, it was so good!
As the name suggests, it’s honey balsamic chicken, so you certainly don’t want to skim on the honey. Honey makes everything better, just like butter.
So I used both honey, butter and a good bottle of balsamic vinegar to make this easy recipe. Enjoy!
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