amazing chicken/pork balsamic glaze

How To Make amazing chicken/pork balsamic glaze

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  Step 1
  PREPARE/PREPARE
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  Step 2
  Gather your ingredients.
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  Step 3
  Mix all the ingredients together in a large bowl.
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  Step 4
  Chef’s Note: This glaze can be made ahead of time (uncooked), and stored in the refrigerator for a week or more. Just make sure it is in a tightly sealed jar.
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  Step 5
  Chef’s Tip: Save those old glass mayo and pickle jars, and run them through a cycle on the dishwasher. Then when you need to save something like this, you’ll have a readymade container on hand.
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  Step 6
  Chef’s Note: There are all kinds of balsamic vinegars out there. This is just a plain balsamic… no additional flavors.
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  Step 7
  Add the glaze to a large sauté pan over medium heat.
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  Step 8
  Slowly bring the mixture up to a light boil, about 5 minutes.
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  Step 9
  Add the protein (chicken thighs, wings, pork chops), to the glaze. In this example, I’m making chicken wings.
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  Step 10
  Bring the mixture down to a simmer.
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  Step 11
  About every 5 minutes, turn the protein to coat it with the sauce.
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  Step 12
  Cook and turn, cook and turn, until the sauce thickens, and the protein is cooked though, about 30 to 35 minutes.
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  Step 13
  Chef’s Tip: Your protein is cooked, but the sauce still needs a bit of time to thicken… no problem. Remove the protein, allow the sauce to thicken, and then return the protein to the sauce.
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  Step 14
  PLATE/PRESENT
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  Step 15
  Serve home style by putting the protein on a large serving dish, and put the remaining sauce in a bowl, so your guests can drizzle a bit more on.
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  Step 16
  Chef’s Note: If I’m doing chicken thighs or pork chops, I like serving this with a side of nice steamed rice, or maybe some garlic mashed potatoes and steamed broccoli. Enjoy.
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  Step 17
  Keep the faith, and keep cooking.
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