What can be easier than browning the chicken then simmering it in a mixture of balsamic vinegar and Worcestershire sauce? Pair it with a simple salad and you have a fabulous yet fuss-free dinner.
Instructions
- In a large non-stick frying pan, arrange the chicken leg quarters in a single layer, skin side down. Cook over high heat until the skins brown a little. Flip over and cook the other side for a few minutes.
Pour off the fat rendered from the chicken skin. Pour in the balsamic vinegar and Worcestershire sauce. Simmer gently, about 15 minutes per side, until the liquid has been absorbed.
Quick Notes
Serve with lettuce, pineapple and quail egg salad.
For the pork version and history of this dish, click here.
Cooking time (duration): 20 to 25 minutes
Number of servings (yield): 4
Meal type: lunch / supper
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