Here is a recipe for chicken legs and thighs are where the main attraction with a deep, honey glaze that has a touch of spicy balsamic vinegar. These sweet and hot rods are sure to be a favorite on the dinner menu.
For this dish you need: Fresh chicken thighs skinless, fresh chicken, vegetable oil, pepper, garlic, tomato paste, chicken broth, balsamic vinegar, honey and green onion tops - cut into thin slices.
In a large skillet,heat 1 tablespoon of vegetable oil over medium heat. Add to 6 pieces of chicken legs and 6 pieces of fresh chicken legs fresh. Sprinkle a teaspoon of pepper 3 / 4 in chickens. Cook the chicken, and often, about 10 minutes, until lightly brown the meat on all sides.
Remove the chicken from the pan and take to drain the excess oil. Add 3 cloves of garlic into the pan and fry over medium heat for about 2 minutes. Stir in 1 1 / 2 tablespoonsTomato paste and slowly add 1 / 2 cup of chicken broth. Pan with a wooden spoon or spatula, scrape bits clinging to bottom.
Increase heat to medium high and add the cup honey 2 / 3 tablespoons balsamic vinegar 1. Boil rapidly for 3 minutes to reduce liquid to about 1 cup.
Enter to give the chicken to the pan and reduce heat to medium. Cook chicken, turning from time to time, often for about 30 minutes or until the liquid in the pan and has a dark mahogany glazeConsistency. Internal juices are running clear to the chickens.
Remove the chicken from the pan and take on a serving platter. Pour glaze over chicken and sprinkle with onion 4 tablespoons thinly sliced green tops of chicken pieces.
4 servings.
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