Chicken with Vinegar and Honey

Summary

Ingredients

• 3 bone-in chicken breast fillet (s)
• 50 g ham (Knofischinken), air-dried
• 6 cloves garlic
• 3 tablespoon oil (olive oil)
• 2 bay leaves
• 1 sprig rosemary
• 2 tablespoon honey
• 3 tablespoon dark balsamic vinegar
• 250 g mushrooms

Print Recipe Pin Recipe

Instructions

1. Slice the air-dried ham into thin pieces. Heat 3 tablespoons olive oil in a large frying pan over medium-high heat. Add the 6 garlic cloves (minced or sliced) and cook for 1-2 minutes until fragrant.
2. Add the 2 bay leaves and 1 sprig rosemary, cook for 1 minute more. Remove the ham, garlic, and herbs from the pan and set aside.
3. Add the 3 bone-in chicken breasts to the same pan. Sear over medium-high heat for 3-4 minutes per side until golden brown, adding more oil if needed.
4. Mix 2 tablespoons honey with 3 tablespoons dark balsamic vinegar in a small bowl. Brush this mixture over the chicken.
5. Return the ham, garlic, and herbs to the pan. Reduce heat to medium-low and simmer for 1 hour, turning and brushing the chicken with the honey-vinegar mixture every 10-15 minutes. Add small amounts of water as needed to keep some liquid in the pan.
6. After about 40 minutes of cooking, add the 250g mushrooms cut into quarters.
7. Continue cooking until the chicken reaches an internal temperature of 74°C (165°F). Season the sauce with pepper to taste. Serve the chicken with the sauce and mushrooms, either directly from the pan or plated individually, with baguette on the side.