Things You'll Need:
- 4 boneless chicken thighs
- 3 cloves garlic, crushed and chopped
- 3/4 cup red wine
- 3 tbsp. white wine vinegar
- 2 tbsp. unsalted butter
- 4 shallots
- 3 tbsp.balsamic vinegar
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. fresh thyme
- 1 tbsp. fresh marjoram
- sea salt and cracked black pepper (to taste)
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Step 1
Make slices in the tops of the chicken thighs in a cross pattern with a sharp knife. Brush the chicken with the garlic and place in a glass baking dish.
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Step 2
Pour the wine and white wine vinegar over the chicken and season with salt and pepper to taste. Cover and marinate in the refrigerator for 8 hours or overnight.
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Step 3
Remove the chicken with a slotted spoon and reserve the marinade.
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Step 4
Heat the oil and butter in a large skillet over medium heat. Add the shallots and cook for 2 minutes.
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Step 5
Add the chicken to the skillet and cook for 3 minutes. Turn over and cook for 2-3 minutes or until brown. Reduce the heat to low and add the marinade. Cover and simmer for 18-22 minutes.
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Step 6
Add the balsamic vinegar and thyme to the skillet. Cook for an additional 3-4 minutes.
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Step 7
Transfer the chicken to a large serving platter and drizzle the marinade over the top. Serve immediately.
