Tuesday, October 30, 2012

DaVinci Storyteller Experience: Chianti Balsamic Chicken

DaVinci Chianti and Balsamic reduction create a delicious, tangy glaze!

By choosing to click and read this blog post, you confirm you are of legal drinking age in the country where this site is accessed.

Wine Pairing:  Since you are cooking with the DaVinci Chianti, I probably would drink the same wine that is in this dish.  

DaVinci Chianti 2011 vintage has nice round tannins and pair well with the sauce made for this dish. But, if I had a choice, I may choose a little bit older of a Chianti, the  Chianti Riserva.

4 chicken leg quarters, or breasts (with skins)
¼ cup of flour
1 tbsp of butter
3 tbsp. of extra virgin olive oil
8 ounces of porcini mushrooms
2 cloves of garlic
1 teaspoon of fresh rosemary (chopped)
½ cup of balsamic vinegar
1 cup of DaVinci Chianti
Sea salt and cracked pepper

Preheat oven to 400 degrees.  In a large skillet, on medium high heat, add the olive oil and butter, and brown the chicken (lightly floured, about 3 minutes on each side) Remove chicken from the pan. Add garlic, rosemary, and mushrooms and sauté about 5 minutes.
Return chicken to the pan and add the vinegar and wine. Transfer pan to the oven to finish cooking and allow liquid to reduce by half and becomes syrupy. 
Serve with greens or arugula, and drizzle glaze over chicken and greens.


  1. How long does it take to raost the chicken after it goes in the oven? Don't want to let it go to long and dry out :-/

    1. Hi, Nikki! Sorry for the delay. Somehow I missed this comment..Well, it depends on how large your chicken quarters are. Times can vary. I would recommend cooking the chicken until it reaches an internal temperature of 180 degrees for dark meat.

      Thanks so much, for stopping by! Come back soon! Always something new cooking up!


  2. What kind of balsamic vinegar do you suggest? I've been having a hard time finding one I really like.

    1. Hey there, Cassie! Sorry for the delay. I'm not getting my notifications for some reason... Anyway, I would just use an inexpensive balsamic if you are going to reduce it. Save the expensive stuff for topping. :-)

      Thanks for dropping a note! Have a fabulous weekend!

  3. yum! i love it. Might give this a try for thanksgiving.