Simple and Very Delicious Chicken Saute with Balsamic Vinegar Sauce

1. 1

   Remove the excess fat from the thigh meat, then use a pair of kitchen scissors or a knife to cut into thick meat and butterfly it to make it easier to cook through.

2. 2

   Season the chicken from Step 1 with salt and pepper.

3. 3

   Grate the onion, then combine the ingredients and mix evenly.

4. 4

   Heat oil in a frying pan, place the chicken thigh into the pan skin side down, cover with a lid, then fry until browned.

5. 5

   From time to time, flip over and press down with the spatula.

6. 6

   When golden brown, turn over and wipe out excess oil with a paper towel.

7. 7

   Cover, then slowly cook through.

8. 8

   When the chicken is cooked through, remove from the pan, and transfer to a plate with the skin side up.

9. 9

   In the same frying pan (lightly wiped to remove the fat), add the mixture from Step 3 and stir while simmering to evaporate the alcohol.

10. 10

    Simmer for 1 minute.

11. 11

    Spoon the sauce over the chicken from Step 6, serve with vegetables (optional), then it's ready to eat.

12. 12

    Be sure not to leave any sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.