Chicken with Shallots, Garlic, and Balsamic Vinegar
Juliana De la Mora
Chicken pieces cooked in a bacon sauce with shallots and balsamic vinegar. Very tasty!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 6 slices bacon, cut lengthwise into strips
  • 1 chicken, cut into 8 pieces
  • 1/4 kilos shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cups balsamic vinegar
Preparation
1h 15 mins
0 mins
Low
  • Cook the bacon in a saucepan over medium-low heat, stirring constantly until cooked, about 8 minutes.
  • With a spoon, transfer the bacon to a plate with napkins and let it drain the fat.
  • While the bacon cooks, wash and dry the chicken well. Season with salt and pepper.
  • In the pan where the bacon was cooked, brown the sides of the chicken, starting with the skin side down, over high heat for 8 minutes.
  • Transfer to a plate and remove most of the fat from the pan.
  • Add the chopped shallots to the pan over low heat and cook covered until softened and slightly browned, about 10 minutes. Stir to prevent sticking or burning.
  • Remove the lid, and continue cooking the shallots until they turn golden, about 10 more minutes.
  • Add garlic and 1 cup of water to the pan and let it boil, stirring for 1 minute.
  • Return the chicken pieces to the pan and arrange them skin side up.
  • Let it boil a little and reduce the heat. Cook until the chicken is done, about 30 minutes.
  • Transfer the chicken to a serving platter.
  • Add vinegar to the remaining liquid and let it boil (uncovered), season with salt and pepper, and let it thicken slightly.
  • Serve the chicken with the sauce on top and sprinkle with chopped bacon.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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