I am the mother of three great children that come home for lunch most days. Then comes the daily question, what will I cook today ??? Some days I am inspired, somedays without. Today was one of those inspired days and it all came together with so much ease. And above all, all the children liked the dish ! Which is a great acheivement because every one of us has his own tastes and food habits. A success and easy to make.
The recipy comes from a new French cooking book : “Sud&CO, la nouvelle cuisine mediterraneenne” de Virginie Besancon, Ed. Stella Prima.
Poulet au vinaigre balsamique et miel / Honey and Balsami vinegar Chicken
1 chicken cut in 8 pieces
200 gr small grey shallots
70 gr Thym Honey (fluidified in a double boilerif necessary)
70 gr balsamic vinegar
4 cloves of garlic ( I added 8-10)
2 or three thyme branches, preferably fresh
salt, ground pepper
Preheat the oven 225 C
Peal the shallots, and leave the whole.
Salt and pepper the chicken pieces and lay them in an oven dish. Scatter the thyme, pour the 20gr of honey and 20gr of vinegar on the chicken. Place the shallots and the cloves around the chicken. Cook for 15 mn in the over at 225 C. Then lower the heat to 180 C and cook for an other 25 mn.
In the meantime, prepare the sauce. Reduce the rest of honey and vinegar with a small tsp of salt and gound pepper. Simmer until the sauce thickens, about 15 mn. When the chicken is cooked, pour the sauce on the chicken and place it under the oven grill for about 5mn for it to brown.