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Place chicken thighs in large bowl and pour the Fustini’s Sicilian Lemon Balsamic and Fustini’s Rosemary Oil over the top and stir to combine, massaging the oil and vinegar into the thighs to coat. Let stand 30 minutes. Pat dry with paper towels and dust with seasoned flour.
Place bacon into large skillet and brown to render all fat. Remove the bacon with a slotted spoon and add 4 tablespoons of the Fustini’s Single Varietal Olive Oil and 4 tablespoons of butter. When hot, fry the chicken thighs, in batches if necessary, until browned on both sides. Remove from the pan when brown and add the onion and sauté for 2 minutes.
Add the garlic and carrot and cook for another minute. Add the chicken stock, white wine and Fustini’s 12 Year Balsamic Vinegar and scrape any browned bits from the bottom of the pan. Once the liquid is simmering, add the chicken thighs, cover, and turn the heat to low. Cook, simmering in the covered pan until the chicken is fully cooked and soft, 40 to 60 minutes. Remove the chicken from the pan and keep warm. Turn the heat to medium high and reduce the sauce to thicken.
Heat the remaining tablespoon of Fustini’s Single Varietal Olive Oil and the remaining tablespoon of butter in a sauté pan over moderate heat. Once the butter is melted, add mushrooms and Cippolini onions and cook to brown slightly.
To serve, place a chicken thigh on a service plate, spoon some sauce over the top and place some browned mushrooms and Cippolini onions on the plate. Sprinkle with chopped parsley.
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