Balsamic Chicken with Our 3-Coin Balsamic Vinegar

There are some ingredients that, with just a drizzle, can transform a simple dish into something extraordinary. Balsamic vinegar is undoubtedly one of them. At Carluccio's, we hold this liquid gold in the highest regard, especially our exquisite 3-Coin Balsamic, which truly elevates our Balsamic Chicken to a culinary experience you won't forget.

The Black Gold of Modena: A History of Balsamic Vinegar

To understand the magic of balsamic, we must journey to the Emilia-Romagna region of Italy, specifically to the provinces of Modena and Reggio Emilia. Here, for centuries, families have meticulously crafted Aceto Balsamico Tradizionale, a true artisan product with a lineage as rich as its flavour.

Unlike regular wine vinegar, traditional balsamic is made from cooked grape must (the juice of freshly crushed grapes, including skins, seeds, and stems), primarily from Trebbiano and Lambrusco grapes. This must is then aged in a series of progressively smaller wooden barrels made from different woods – oak, cherry, juniper, chestnut, and mulberry – known as a batteria. Each year, a portion is drawn from the smallest barrel, and the subsequent barrels are topped up from the larger ones, allowing the vinegar to slowly concentrate and absorb complex flavours from the wood.

This process is not quick. Traditional balsamic must be aged for a minimum of 12 years, often much longer – 25 years or even 50 years are not uncommon. It's a labour of love, passed down through generations, yielding a product that is syrupy, intensely complex, and perfectly balanced between sweet, sour, and savoury notes. Its rarity and the painstaking process account for its prestige and price. It's so revered that its authenticity is protected by strict DOP (Protected Designation of Origin) regulations.

Carluccio's 3-Coin Balsamic: A Mark of Excellence

At Carluccio's, we are proud to offer our 3-Coin Balsamic, a testament to quality and tradition. While not a traditional DOP balsamic (which would be far too precious for cooking large quantities!), our 3-Coins indicates a high-quality Balsamic Vinegar of Modena I.G.P. (Protected Geographical Indication). 

Using our 3-Coin Balsamic in this recipe doesn't just add flavour; it imparts a depth, a beautiful sheen, and a nuanced sweetness that elevates the chicken from simple to sublime.

Carluccio's Balsamic Chicken Recipe

This dish is comforting, flavourful, and surprisingly easy to prepare, showcasing the incredible depth of a good balsamic vinegar.

Yields: 4 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:

• 4 boneless, skinless chicken breasts or thighs

• 2 tablespoons Carluccio's Extra Virgin Olive Oil

• 1 large shallot, finely chopped (or 1/2 small onion)

• 2 cloves garlic, minced

• 120ml Carluccio's 3-Coin Balsamic Vinegar

• 120ml Chicken stock

• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

• Salt and freshly ground black pepper to taste

• Fresh parsley, chopped, for garnish

Method:

1. Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. Season generously on both sides with salt and freshly ground black pepper.

2. Sear the Chicken: Heat the Carluccio's Extra Virgin Olive Oil in a large skillet or pan over medium-high heat. Once the oil is shimmering, carefully place the chicken in the hot pan. Cook for 5-7 minutes per side, or until beautifully golden brown and a crispy crust has formed. The chicken does not need to be cooked through at this point. Remove the chicken from the pan and set it aside on a plate.

3. Sauté the Aromatics: Reduce the heat to medium. Add the finely chopped shallot to the same pan, scraping up any browned bits from the chicken (this is where a lot of flavour is!). Cook for 2-3 minutes until the shallot is soft and translucent. Add the minced garlic and chopped rosemary, and cook for another minute until fragrant, being careful not to burn the garlic.

4. Deglaze with Balsamic: Carefully pour the Carluccio's 3-Coin Balsamic Vinegar into the pan. Use a wooden spoon to scrape up all the remaining browned bits from the bottom of the pan. Let the balsamic simmer and reduce for about 1-2 minutes until it becomes slightly syrupy and the raw vinegar smell has mellowed.

5. Simmer and Finish: Pour in the chicken stock and stir to combine with the balsamic glaze. Bring the sauce to a gentle simmer. Return the seared chicken to the pan, nestling it into the sauce. If using a lid, place it on the pan. Reduce the heat to low and let the chicken simmer gently for 8-10 minutes, or until it is cooked through (the internal temperature of the chicken should be 74°C). For chicken thighs, this will take slightly longer.

6. Reduce the Sauce: Once the chicken is cooked, remove it from the pan and place it on a serving platter. Increase the heat under the sauce to medium-high. Let the sauce bubble and reduce for 2-3 minutes, stirring occasionally, until it has thickened into a rich, luscious glaze that coats the back of a spoon.

7. Serve: Spoon the thick balsamic glaze generously over the chicken. Garnish with freshly chopped parsley and serve immediately. This dish is excellent with creamy mashed potatoes, soft polenta, or crusty bread to soak up every last drop of the glorious sauce.