Balsamic braised chicken thighs

Chicken second courses

This is one of those things that is restorative for me, both from the fragrance during the braise and the memories of the time during which I developed the meal. After a long recovery from surgery, I was finally well enough both to cook and to enjoy eating again. While Tom was at work, I made use of the mishap ingredients already hanging out in my kitchen (yes, the endive was there too, 2 weeks old and not fit enough to go naked which is why it got sugar coated). I have it written in my journal (volume 5), dated May of 2006. I can uncover it's whereabouts quickly by flipping through pages and scanning for a date nearing that time. This continues to be a favorite chicken dish for my husband Tom, who truth be told, is much more of a breast man. The vinegar is nicely offset by its' sweet counterparts, making for a well balanced mix. The distinct essence of the Balinese long peppers is just subtle enough to add a unique flavor without overpowering the other players. I like to leave my potatoes whole but you could just as easily cut them in half depending on their size. A mix of colors might be nice here as well, such as purple and red, to add more visual interest. This goes together quickly, making it great for a weeknight but is elegant enough for a dinner party.