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Chicken all'Aceto Balsamico di Modena

by Chef Jonathan Waxman

serves 4


1 whole chicken, 3 pounds (or buy 2 thighs, 2 legs and 2 breasts - skin on)

1 cup chicken broth

12 cloves garlic

1 whole white onion

2 + 2 ounces Balsamic Vinegar of Modena

2 ripe tomatoes

2 ounces extra virgin olive oil

2 ounces unsalted butter Directions

1. Cut chicken into 2 thighs, 2 legs and 2 breasts. Season with sea salt and fresh pepper.

2. Peel onion and dice. Core tomatoes and dice.

3. In a heavy casserole pan, heat 2 ounces olive oil, when medium hot, add the chicken pieces, skin down and brown all over. Remove chicken and add the garlic, onions and tomato. Cook for 4 minutes.

4. Add 2 ounces Balsamic Vinegar of Modena, deglaze casserole and then turn off heat. Add the chicken back into casserole and add 1 cup chicken broth. Bring to a boil, then quickly lower heat to a simmer. Cover and cook on low for 45 minutes. Assure that there is always about 3/4 cup liquid in casserole, add more broth if not.

5. When chicken is cooked, remove to a warm platter.

6. Liquid in casserole should be about 1/2 cup, if more, raise heat to reduce. Scrape any solids that have adhered to bottom.

  1. When reduced, add 2 ounces Balsamic Vinegar of Modena, and 2 ounces butter, whisk into sauce. Cook over medium heat for 2 minutes. Then pour the sauce with whole garlic over chicken.

Serve with fresh egg noodles cooked with butter and Parmigiano Reggiano.

250 grams fresh fettuccine with egg

3 ounces butter - diced

2 ounces Parmigiano Reggiano, grated

  1. In a pot, add 3 quarts cold water, bring to a boil, add 1 tablespoon sea salt.

  2. When boiling, add fettuccine

  3. When cooked, strain noodles, then place back in the pot, add butter. Season, then add cheese. Stir well and serve with chicken.

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