Braised Balsamic Chicken

Braised Balsamic Chicken

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 to 3
Author Connie Veneracion


  • 6 chicken drumsticks
  • 1/4 cup rice wine
  • 6 tablespoons balsamic vinegar
  • fish sauce to taste
  • 1 tsp chili flakes
  • 3 tablespoons sugar
  • lemon slices and fresh basil to garnish


  • Heat a non-stick pan. Arrange the chicken drumsticks in a single layer and cook over high heat until the skins are nicely browned. Flip them over for even browning.
  • Pour in the rice wine and allow to boil until the liquid has almost dried out.
  • Pour in about half a cup of water, the fish sauce and balsamic vinegar.
  • Sprinkle the chili flakes and sugar.
  • Bring to the boil, lower the heat, cover and simmer for about 20 minutes, turning the chicken drumsticks over halfway through the cooking.
  • Uncover, turn up the heat and continue cooking until the liquid is thick and has reduced to a couple of tablespoonfuls.
  • Arrange the chicken drumsticks on a platter. Pour the sauce over and around them. Insert a slice of lemon between each drumstick. Slice the basil and sprinkle over the chicken.