THE SIGNATURE BALSAMIC POULTRY

(Our Play on the Ultimate Sticky Spanish Chicken Thighs)

THE SIGNATURE BALSAMIC POULTRY

Ingredients: 600g Chicken thighs (skin-on), 1 Red onion (pureed), 4 cloves Garlic, 100ml Sherry vinegar, 2 tbsp Honey, 1 tsp Black pepper, 1 tsp Smoked paprika...

Ingredients

  • 600g Chicken thighs (skin-on)
  • 1 Red onion (pureed)
  • 4 cloves Garlic
  • 100ml Sherry vinegar
  • 2 tbsp Honey
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika

Cooking Method

  1. The Scorch Fry chicken skin-side down until the fat renders and skin is rock-hard crispy; remove.
  2. The Architect Sauté onion puree and garlic in the fat until sweet and dark brown.
  3. The Bloom Add spices and a 40ml splash of vinegar to form a dark, bubbling fire-paste.
  4. The Marriage Add remaining vinegar and honey; return chicken and simmer until the sauce is a thick lacquer.
  5. The Final Flourish Top with raw fresh rosemary and a hit of raw lemon zest.

Cuisine: Spanish

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