John Myers
Pollo Di Balsamico (chicken with Balsamic Vinegar and Honey)
The perfect pollo di balsamico (chicken with balsamic vinegar and honey) recipe with a picture and simple step-by-step instructions.
- 10 Pc. Chicken legs
- 50 g Pancetta belly bacon slices
- 6 Pc. Garlic cloves
- 3 tbsp Oil
- 1 Pc. Rosemary sprig
- 2 leaf Laurel
- Salt
- 2 tbsp Honey
- 3 tbsp Balsamic vinegar
- 250 g Mushrooms
- Black pepper
- 1 Sting Butter
- Wash the chicken legs and pat dry. Cut the bacon into strips and the garlic into slices. Fry the bacon in oil. Pluck the rosemary needles from the branch. Add the garlic, bay leaf and half of the rosemary needles to the bacon, toast and remove.
- Salt the chicken legs and fry them in the remaining oil on both sides until light brown. Heat the honey in a saucepan and mix with 3 tablespoons of vinegar. Brush the chicken legs with it. Add the bacon mixture again and let everything cook at 175 degrees (convection) for approx. 1 hour in a drip pan / roaster in the oven. Turn occasionally, brush again and again and add a dash of water every now and then.
- 20 minutes before the end of the cooking time, clean the mushrooms, quarter them, add to the chicken and turn them well in the braising liquid. If necessary, switch the oven from convection to grilling 5 minutes before the end of the cooking time, until the legs are crispy. Season the sauce with the rest of the vinegar, sprinkle with pepper and the rest of the rosemary and serve. Prepare the rice according to the instructions, season with salt and refine with a pinch of butter.
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