THE BALSAMIC POULTRY-SCORCH

(Our Play on Spanish Roasted Balsamic Chicken)

THE BALSAMIC POULTRY-SCORCH

Ingredients: 500g Chicken thighs (bone-in), 2 Red onions (quartered), 4 cloves Garlic (whole), 100ml Sherry vinegar, 2 tbsp Honey, 1 tsp Black pepper, 1 tsp Smoked paprika...

Ingredients

  • 500g Chicken thighs (bone-in)
  • 2 Red onions (quartered)
  • 4 cloves Garlic (whole)
  • 100ml Sherry vinegar
  • 2 tbsp Honey
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika

Cooking Method

  1. The Scorch Arrange chicken, onions, and garlic in a tray; roast at 200°C for 20 minutes until the skin is golden.
  2. The Bloom Whisk vinegar, honey, and spices with a 30ml splash of water; pour over the chicken.
  3. The Swell Roast for another 10 minutes until the liquid reduces to a thick black silk that lacquers the meat.
  4. The Final Flourish Top with fresh raw rosemary and a hit of sea salt.

Cuisine: Spanish

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