Mad Butcher's Butcher Est. 1971

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Balsamic Chicken Breasts with Crispy Mint and Pine Nuts


- 6 single chicken breasts
- skin on
- ¼ cup balsamic vinegar
- 3 tbsp brown sugar
- Sauce:
- 1 tbsp olive oil
- 2 cloves garlic
- crushed
- 3 cups chicken stock
- 1 cup white wine
- 2 whole sprigs mint
- 1 tsp grated fresh ginger
- salt
- ½ cup whole mint leaves
- fried for about 40 seconds in hot grape seed oil
- ½ cup pine nuts
- toasted
Serves : 6
Cooking time: 10 mins + marinating / 25 mins


Mix chicken with balsamic vinegar and brown sugar. Leave to marinate in the fridge for at least ½ hour, or up to 12 hours.

To make sauce, heat oil in a large heavy fry-pan and gently cook garlic for a few seconds. Add stock, wine and whole mint sprigs. Simmer for 10 minutes, or until reduced to ⅓ of the volume. Add ginger. Remove from heat and discard mint. Sauce can be made well ahead of time and refrigerated.

To cook chicken, pre-heat oven to 220°C. Season marinated chicken with salt and place skin side up on a shallow baking tray and bake for 15 minutes until golden. At the end of cooking, brush any cooking juices over the skin to give it a great colour. Heat sauce and add marinade from the chicken. Remove chicken from oven, add to hot sauce, simmer very gently on lowest heat for 5-10 minutes. Place chicken on hot dinner plates, spoon over sauce and top with fried mint leaves and toasted pine nuts. Try serving the chicken with potatoes and steamed green beans.

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