Parmesan Chicken with Balsamic Butter Sauce

  • Parmesan Chicken with Balsamic Butter Sauce

Parmesan Chicken with Balsamic Butter Sauce

Description

(serves 4)


Serve this dish with a melange of colourful crunchy vegetables.

 

INGREDIENTS

 

500g (8 pieces) chicken thigh (bone out skin on)

65ml (¼ cup) extra virgin olive oil

50g (½ cup) freshly grated Parmesan cheese

3 tbsp finely chopped oregano

2 garlic cloves (crushed)

Maldon sea salt & freshly ground pepper

250ml (1 cup) chicken stock

125ml (½ cup) balsamic vinegar

20g (2 tbsp) butter (unsalted and cold)

 

METHOD

 

  • Preheat oven to 200°C.

 

  • In a large bowl, toss the chicken with olive oil, Parmesan cheese, oregano and garlic.

 

  • Arrange chicken pieces in a roasting tray and season with salt and pepper.

 

  • In a saucepan, combine chicken stock and vinegar. Boil over high heat until reduced to 1/3 cup (about 10 minutes).

 

  • Bake chicken for 15 minutes or until lightly browned and just cooked through. Take out of oven, cover tray with aluminium foil and rest for at least 5 minutes.

 

  • Remove saucepan from heat and whisk in butter 1 tablespoon at a time, until smooth. Season with salt and pepper.

 

Transfer chicken to plates, spoon sauce over top and serve.