4-Hour Balsamic Herb Chicken Thighs

Name: 4-Hour Balsamic Herb Chicken Thighs
Prep time: 15 min
Total time: 280 min
Yield: 6 thighs
Ingredients: 2 lb Boneless chicken thighs; ¼ cup Fogato aged balsamic; 3 tbsp Olive oil; 4 cloves, grated Garlic; 1½ tsp kosher Salt; 2 tbsp Fogato fermented honey garlic; 2 tbsp Fogato mediterranean meat blend; 1 batch Roasted Vegetables with Pan Juices (optional)

Finished with my fermented honey garlic.

Ingredients

2 lb Boneless chicken thighs
¼ cup Fogato aged balsamic
3 tbsp Olive oil
4 cloves, grated Garlic
1½ tsp kosher Salt
2 tbsp Fogato fermented honey garlic
2 tbsp Fogato mediterranean meat blend
1 batch Roasted Vegetables with Pan Juices (optional)

Steps

Mix the Fogato aged balsamic, olive oil, garlic, Fogato mediterranean meat blend and salt, add the chicken and refrigerate.
Heat the oven to 425°F, or a grill to medium-high.
Roast or grill until charred at the edges and 175°F inside.
Roast a pan of vegetables alongside, then pour the chicken's pan juices all over them when they're done.
Drizzle with the fermented honey garlic while it's hot.

Fogato's fermented honey garlic is what makes this. Four hours is plenty; overnight is fine too, but past a day the vinegar starts to soften the texture.

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