Directions:
- Make a few slashed on the skin of the chicken using a sharp knife. Brush the chicken with the crushed garlic and place in a non-metallic dish.
- Pour the wine and white wine vinegar over the chicken and season with salt and pepper, to taste. Cover and marinate as long as possible, preferably overnight.
- Remove chicken pieces with a slotted spoon, draining well. Reserve the marinade.
- Heat the oil and butter in a skillet. Add the shallots (whole) and saute for 2-3 minutes, or until they begin to soften.
- Add the chicken pieces to the skillet and cook for 3-4 minutes, turning, until browned all over.
- Reduce the heat and add 1/2 of the reserved marinade. Cover and cook for 15-20 minutes, add more marinade when necessary.
- Add the balsamic vinegar and thyme and cook for another 4 minutes.
- Serve with polenta or rice (optional).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.18 Kcal (792 kJ) | ||
| Calories from fat | 57.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 10% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 19.37mg | 1% | |
| Potassium | 455.34mg | 10% | |
| Total Carbs | 22.85g | 8% | |
| Sugars | 11.06g | 44% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 11.3mg | 19% | |
| Iron | 1.5mg | 8% | |
| Calcium | 56.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 101.17 Kcal (424 kJ) | ||
| Calories from fat | 30.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 10% | |
|---|---|---|---|
| Cholesterol | 4.08mg | 3% | |
| Sodium | 10.36mg | 1% | |
| Potassium | 243.51mg | 10% | |
| Total Carbs | 12.22g | 8% | |
| Sugars | 5.91g | 44% | |
| Dietary Fiber | 1.87g | 14% | |
| Protein | 1.87g | 7% | |
| Vitamin C | 6mg | 19% | |
| Iron | 0.8mg | 8% | |
| Calcium | 30.3mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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