This is a glorious version of your everyday recipe for chicken thighs. We tasted this recipe for the first time at Mariangela’s table, in Vignola. This recipe was invented and perfected by Vittorio, her father. Thanks to the combination of Balsamic Saba 3 and the sweet Saba, this pollo is an explosion of flavors: slightly sweet, but with a savory character, and some subtle acidic notes.
Serves 6 people
8 chicken thighs, patted dry and dusted with Maiorca flour and black pepper
6 shallots finely sliced
2 garlic clove
1 spoon of Colatura
Half glass of white wine
3 rosemary sprigs
6-8 sage leaves
15-20 caperberries, rinsed and cut into thirds
20 black olives
8 spoons Saba
1 jar Piennolo tomatoes
2 spoon Balsamic Saba 3
- In a large pot, brown the chicken thighs on all sides in two spoonfuls of EVOO over medium-high heat (approx. 3 minutes each side).
- Remove the chicken thighs.
- Add shallots, garlic, and after few minutes add Colatura.
- Once evaporated, place the chicken thighs back into pot, then add the wine and let it reduce.
- Add rosemary, sage, and Saba. Cook until caramelized (approx. 5 minutes).
- Add Piennolo tomatoes, olives and caperberries. Reduce heat to medium-low.
- Cook covered until the meat is done, but juicy (approx. 40 minutes).
- Just before the end of cooking, add 2 tbsp of Balsamic Saba 3.
- Salt and pepper to taste.