Chicken Saute with Asparagus and Balsamic Splash

Name: Chicken Saute with Asparagus and Balsamic Splash
Ingredients: 2 chickens (2½ to 3 pounds each), well rinsed, patted dry, and quartered; 2 chickens (2½ to 3 pounds each), well rinsed, patted dry, and quartered; 2 cups balsamic vinegar; Balsamic vinegar, for garnish (optional); 3 tablespoons olive oil; ¼ cup fresh thyme leaves; 3 pounds asparagus; 3 sprigs fresh thyme

Preparation info

8
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The sweetness of aged balsamic vinegar holds this dish together in a shiny syrup sauce. A bit more sprinkled on before serving adds an extra sparkle.

Ingredients

2 chickens (2½ to 3 pounds each), well rinsed, patted dry, and quartered
2 cups balsamic vinegar

Main course
Gluten-free

Method

Arrange the chicken pieces in a baking dish, and cover with the balsamic vinegar. Scatter the thyme over the chicken, and cover with plastic wrap. Refrigerate, and marinate for at least 8 hours.
Remove the chicken from the marinade, and pat the pieces dry. Strain the marinade and set it aside.
Heat 2