This is a glorious version of your everyday recipe for chicken tights. 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.
4 chicken thighs dusted with Maiorca flour
4 shallots finely sliced
1 garlic clove
A bunch of chives, chopped
A glass of white wine
2 rosemary sprigs
4-5 sage leaves
A dozen black olives
A bunch of fresh marjoram, oregano, and basil, finely chopped
½ jar Piennolo tomatoes
1 spoon Balsamic Saba 3
4 spoons Saba
Sea salt and pepper
- Gently fry the shallots in 2 tbsp EVOO and add garlic.
- Add the chicken thighs dusted with flour and let them brown on all sides.
- Add rosemary and sage.
- Coat the meat with the chopped herbs and add to the pan 1 tbsp of Saba for each piece of meat.
- Add Piennolo tomatoes, olives and caperberries and deglaze with wine.
- Let it cook until the meat is done, but juicy.
- Just before the end of cooking add 1 tbsp of Balsamic Saba 3.
- Salt and pepper to taste.