Chicken in Balsamic – Honey – Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken, approx. .2 kg (alternatively 4 chicken legs with back piece)
- 400 g mushrooms, cleaned
- 100 g bacon, diced
- 1 teaspoon rosemary or sprig it
- 2 cloves garlic
- 2 tablespoon honey
- 6 tablespoon balsamic vinegar
- 2 bay leaves
- olive oil
- 300 ml water (possibly mixed with a little red wine)
Print Recipe
Pin Recipe Instructions
- The advantage of a whole chicken is that you get many different cuts. However, dividing it is not very easy and I therefore advise you to use clubs or other dismantled pieces. Anyone who dares or is familiar with it tries with the whole animal. It`s worth it because it`s interesting and cheaper. If you take clubs, you should also divide them at the joint. If the cut is easy, it`s the right spot.
- First heat a few tablespoons of olive oil in a large roasting pan and fry the bacon and rosemary in it. Peel the garlic, cut into slices and add briefly. For the time being, the ingredients should only give off a little taste, but not burn. Therefore, after a few minutes, they are skimmed off with a skimmer.
- The chicken pieces are then added to the remaining oil and salted. These parts now want to be seared all around and are happy to have a little browning. Fry for about 10 minutes, turning constantly. Mix the honey and balsamic vinegar with approx. 300 ml of water (or a portion of red wine) and add together with the bay leaves. Reduce the heat. With the lid closed, let it stew for about 30 minutes.
- Then add the cleaned mushrooms and the bacon mixture again. Let simmer for another 30 minutes, adding a little more liquid if necessary.
- Ciabatta or rice are ideal as a side dish. A fresh salad and red wine complement everything perfectly!
- A great party recipe because it warms up quickly and is popular with everyone.
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