Spice Road Spices
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The Art of Flavour
Pan Fried Chicken Cutlets with Caramelised Balsamic Vinegar, Ginger and Thyme - Salt Free
Chicken Cutlet Flavours with Balsamic, Ginger and Thyme - without the need for added salt !
600g Chicken Cutlets or Chicken Maryland - refer note 1.
Olive oil - best quality
4 x Garlic cloves, finely chopped
Smoked paprika or smoked paprika flakes.
200 x m/l Rich chicken stock - refer note 2.
100 x m/l White wine
2 x Tablespoons fresh ginger, finely grated
2 x Teaspoons dried thyme leaves
3 x Tablespoons balsamic vinegar - refer note 3.
Handful of fresh green beans or more if you prefer. Cut to 3cm length
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Heat the olive oil in a thick based pan or casserole dish, add the garlic and when softened place the chicken pieces skin side down and fry for about 8 minutes until the skin is crisp and golden. Then turn the chicken over and liberally sprinkle the skin side with the ginger, smoked paprika and thyme.
Now remove the chicken and de glaze the pan with the white wine, scraping all the crunchy bits from the base of the pan while the wine is bubbling. Then add the stock, stir to blend then return the chicken to the pan, skin side up.
Add the green beans, place a lid on the pan and allow to gently simmer for 45 - 60 minutes until the chicken is firm and the sauce reduced. Important. Add a little more stock if the sauce is drying out. Then add the caramelised balsamic vinegar over the chicken and stir to blend with the sauce, ready for serving.
Quinoa To add an outstanding health component and lovely nutty taste, serve the balsamic chicken over a bed of quinoa with slivered roasted almonds.
This dish has no need of salt - enjoy with your selected wine !
Important: A rich Home Chef style chicken stock is essential for full flavour. Refer our comments Epicurean Post no. 55.
Comments: The recipe notes skin on, bone in chicken cutlets. We selected chicken maryland portions for the recipe. Either one will do nicely
Caramelised balsamic vinegar is the key to this recipe. The Italian caramelised balsamic vinegars are impossibly expensive, however, there are pretty good options available from supermarkets at a reasonable price.
We tried the Sun Stone Caramelised Balsamic Vinegar $16.90 - 250m/l which worked well and nice to have in the pantry.
Alternatively, mix 1 x cup of "standard" balsamic vinegar with 1/4 x cup brown sugar and stir continuously for 5 minutes. This will give the required consistency for the dish.