Courtesy of Joe T. Bonanno Jr.
This heart-healthy recipe will be featured during Chef Joe Bonnano’s cooking demonstrations at the NVFC booth (#369) at Fire Rescue International.
2 3/4 pounds skinless, boneless chicken thighs
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped shallots
2 tablespoons balsamic vinegar
1. Spray a large non stick skillet with cooking spray and heat over medium high heat.
2. Season the chicken with the salt and pepper. Cook for about 6 minutes, turning frequently, until the chicken is browned on all sides.
3. Cover; reduce heat to medium and cook for about 10 minutes until the juices run clear when pierced with a knife.
4. Add the shallots and cook for about 1 minute until they soften. Stir in the balsamic vinegar and cook for about 30 seconds, turning the chicken to coat thoroughly.
5. Serve immediately.
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