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Easy baked chicken with Verlaque balsamic reduction

Recipe from: 6 April 2010l

Ingredients 10
Servings 4
Time 20mins


  • 1
    Chicken Portions - washed and patted dry
  • 200
    Honey Infused Balsamic Reduction
  • 200
    Verlaque Wild Flower Honey Infused Balsamic Reduction
  • 1
    Red Onion - peeled and thinly sliced
  • 1
    Clove Garlic - crushed together with a good pinch of sea salt flakes to make a paste
  • 1/2
    Red Chilli - deseeded and finely chopped
  • Fresh ginger
  • Thyme
  • Cracked Black Pepper
  • Olive Oil



Preheat oven to 200 degrees Celcius
Over a medium heat fry the chicken portions until just light golden brown.
Place browned chicken into an ovenproof casserole with a lid.
Place the onions & thyme sprigs on top of the chicken.
Mix the balsamic reduction, garlic paste, ginger and chilli,together, grind over some black pepper then pour the mixture over the chicken.
Cover with the lid and bake for approximately 30 minutes
Remove lid, reduce oven temp to 180 degrees Celcius then bake for another 15-20 minutes until the sauce has thickened and the chicken skin is crispy and brown

Serve with fluffy rice and vegetables

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Read more on: poultry  |  bake  |  sauté

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