At first glance you’d probably think this is chicken adobo. Trust me, it’s not. Besides, I don’t put onions in my adobo. Well maybe scallions with the pork & coconut milk adobo but that’s about it. This is a chicken dish made with red wine, and a little bit of balsamic vinegar.
INGREDIENTS:
6-8 chicken thighs/or legs
1 cup or more red wine
2 tbsp of balsamic vinegar
1 cup of water
1 large onion, quartered
3-4 large red skin potatoes, quartered
3 tbsp olive oil
salt and pepper
Heat up oil in a non-stick pan. Brown the chicken pieces, 5-6 minutes on each side.
Add water, balsamic vinegar, sprinkles of salt and pepper, then the wine. Scatter the onions and potatoes into the pan. Stir everything together. Cover the pan, set the stove in medium heat. Cook for 30-35 minutes, stirring occasionally. Potatoes must be fork tender, and the sauce has reduced quite a bit but not completely gone.
Serve with any steamed veggies.
Oh… That looks good.