Balsamic braised chicken thighs
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.
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<br />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.
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<br />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.
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