Here’s a tasty exotic recipe you can rustle up in no time at time (and even faster in a pressure cooker).
Borges – Garlic chicken wings with Modena balsamic vinegar
- 500 g chicken wings
- 100 ml Borges Modena balsamic vinegar
- 150 ml chicken stock
- 1 onion
- 2 cloves of garlic
- Mixed herbs: rosemary, thyme, oregano, etc.
- Borges Extra-virgin olive oil
- 2 spoonfuls of brown sugar
Step by step
Cook the garlic in a saucepan with plenty of extra-virgin olive oil until it turns golden brown. Remove and then use the same oil to cook the onion. When it starts to turn golden brown, add the chicken wings, salt and pepper and the herbs. Cook for another 8 to 10 minutes to let all the flavours bind together.
Mix the balsamic vinegar, sugar and chicken stock together in a bowl and add to the saucepan when the chicken wings are nice and golden. Cook over a low to medium heat for about 30 minutes, to reduce the sauce. Serve with basmati rice.