This is my original Chicken Balsamico. It’s been highly approved by the family.
500g chicken thigh (cut into bite size, put salt & pepper in advance), 2 celery storks (sliced), 1 clove of garlic (chopped), 15 – 20 cherry tomatoes (halved), 1 – 2 bay leaves, 1 table spoon of olive oil, dash of white wine, 2 table spoons of balsamic vinegar, 1 table spoon of honey, 100ml water, salt & pepper to taste, and a dash of soy sauce for extra flavoring
In the medium sized pan, on medium heat, fry the celery & garlic with olive oil until golden, then add chicken, fry further until golden, and pour in white wine.
Add cherry tomatoes, water and balsamic vinegar & honey, as well as bay leaves, stir, and put the lid on, lower the heat and cook for 10 – 15 minutes or so.
Sprinkle salt & pepper & soy sauce to taste.
That’s it, easy & quick! You can either cook celery leaves together, or sprinkle it over the stew once it’s done.