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Recipe of Chicken with Echallots, Garlic and Balsamic Vinegar

Chicken with Echallots, Garlic and Balsamic Vinegar

1h 15 mins
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Pieces of chicken cooked in a bacon sauce with echallots, and balsamic vinegar. Very rich!
Learn more about Juliana De la Mora


4 portions
  • 6 slices bacon, cut lengthways in strips
  • 1 whole chicken, cut into 8 pieces
  • 1/4 kilos shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 cups balsamic vinegar


Cook the bacon in a saucepan over medium-low heat, stirring constantly until it cooks, about 8 minutes.
Spoon the bacon onto a plate with napkins and let the fat drain.
While the bacon is cooking , 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 down, with high heat for 8 minutes.
Go to a plate and remove most of the fat from the pan.
Add the chopped echallots to the pan over low heat and cook covered until they soften and brown a little, about 10 minutes. Stir to avoid sticking or burning.
Remove the lid, and continue cooking the ehcallots until they turn a golden color, another 10 minutes.
Add the garlic and 1 cup of water to the pan and let it boil, stirring 1 minute.
Return the chicken in pieces to the pan and arrange with the pieces with the skin facing up.
Let it boil a little and lower the heat. Cook until the chicken is cooked, about 30 minutes.
Pass the chicken to a platon to serve.
Add vinegar to the remaining liquid and let it boil (uncovered), season with salt and pepper and let it thicken a little.
Serve the chicken with the sauce on top and sprinkle with the chopped bacon.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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