White Vinegar Honey glazed Chicken

White Vinegar Honey glazed Chicken

1/2 cup Carandini Bianca Sweet White Vinegar
2 tablespoons Raw Honey
2 teaspoons dijon mustard
1 tablespoon olive oil
1 1/2 pounds chicken breasts boneless, or use boneless chicken thighs
1 teaspoon sea salt or more, to taste
1/2 teaspoon thyme
black pepper to taste

Suggested match

Bianca

Sweet White Vinegar

cad.

Method

In a small bowl, combine the honey, Carandini Sweet White Vinegar, and Dijon mustard. Whisk together to combine.

Heat a skillet over medium high heat. Add the olive oil to a skillet, then add in the chicken breasts. Season the chicken with salt, pepper, and thyme.
Brown the chicken on both sides.
Reduce the heat to medium low, and drizzle in the honey sweet white vinegar mixture. Simmer the chicken in the honey sauce and allow it to reduce to a thick glaze.

Turn the chicken a few times to coat the chicken in the sauce. Cook chicken to an internal temperature of 165º F, or until the juices run clear. This should take about 15 minutes. If the sauce gets too thick, reduce heat, and thin it out with water or chicken stock.

Serve the chicken sliced on mashed potatoes, with additional sweet vinegar honey glaze drizzled over the top and brussel sprouts.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Bianca.

Sweet White Vinegar