BALSAMIC VINEGAR CHICKEN WITH DRIED FRUIT

Using vinegar as a main flavor in a recipe for the first time can be a little tricky—it’s easy to tip the amount just over the edge of “piquant”.  The honey and dried fruit in this take on a traditional recipe will gentle the tang of the vinegar.  Even so, it’s best to start slow—-1/4 cup of vinegar is max here, but you might want to start with a little less, begin simmering, then taste.  Add more balsamic to taste and finish the recipe.  Traditionally made with fresh figs, dried fruit like prunes, figs or even apricots, are delicious variations.   Plain rice or mashed potatoes are a good combination here.

• 1 lb chicken thighs, bone in or out—cut in 3 pcs each
• A little olive oil for skillet
• Chopped garlic, to taste
• Salt and pepper
• ¼ cup balsamic vinegar
• 1 tblsp Dijon mustard
• 2 tblsps honey
• 2 tblsps dry white wine
• 2-3 sprigs fresh thyme
• 1 cup dried fruit, pieces cut in half if large

Cut and season chicken thigh pieces with salt and pepper.  In a heavy pan over medium heat, add a little olive oil then add chicken, skin sides down.  Cook for about 10 minutes undisturbed, until chicken is golden brown.  Flip pieces and cook until browned, fully cooked, and register 165’.  Remove chicken, cover and keep warm.  While chicken is cooking, mix remaining ingredients in saucepan and bring quickly to simmer.  Let heat gently while chicken cooks—taste after 5 minutes and adjust vinegar, if needed.  Add a little white wine if sauce thickens too quickly.  In empty chicken skillet, add sauce over medium heat, and stir to scrape up browned bits.  Return chicken to pan and stir to cover all pieces.  Sauce will start to thicken when done.  Cover pan until ready to serve.

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