Sweet, syrupy balsamic vinegar adds zesty flavor to lean healthy chicken making a healthy but extra flavorful meal.
- 2 small chickens, 300-400 gr each
- 2 medium onions,grated
- 2 cloves of garlic with skin,chopped
- 1 sprig of rosemary
- 1 bay leaf (tie them all up in a muslin bag)
- lit of chicken stock
- 3 tbs of balsamic vinegar
- 10 gr of butter
- 2 tbs of virgin olive oil
- 2 small zucchinis,chopped
- 2 carrots,chopped
- 1 parsnip,chopped
- 2 celery stalks,chopped
- 2 spring onions,chopped
- 8 mushroom caps,chopped
Cut each chicken into 4 portions.
Sprinkle with salt and pepper and brown in a non-stick pan without cooking fat or oil.
Put the chicken in a saucepan along with the garlic, grated onion, rosemary and bay leaf.
Pour in enough stock to cover the chicken.
Before the chicken is done, at about the ¾ stage, add the balsamic vinegar and allow to cook a little longer.
Remove the chicken from the pan and keep warm.
Discard the muslin with the rosemary and bay leaf.
Using a hand held mixer, beat the chicken stock with a little butter and olive oil until light.
Boil the chopped vegetables until al dente; remember to cook each vegetable separately and do not use the same water.
Arrange the chicken and vegetables on plates and pour the sauce over.