Up next in 10
Raspberry Balsamic Chicken Thighs – Sweet, Tangy, and Irresistible!
80K views
Mar 4, 2025
This delicious recipe features crispy, pan-seared chicken thighs served with a tangy raspberry balsamic glaze. The chicken is first cooked to golden perfection, then simmered in a flavorful red wine and chicken stock sauce, finished off with a rich, thick raspberry balsamic reduction. It’s a simple yet elegant dish, perfect for dinner and guaranteed to impress.
View Video Transcript
0:00
Hello everybody, today we make easy dish
0:03
Raspberry balsamic vinegar, chicken for the ingredient we got. Chicken stock. I want to use thy chicken
0:12
The chicken, Thai chicken. This is raw butter. I got a shallot
0:19
Flour, I put already salt and black pepper. And we got this balsamic vinegar
0:25
This is the best vinegar for Italy. It makes in Modena. Modena. And this is my wine, Seteestele
0:34
Oh, Cabernet, Savigno. Okay, now we start to do the chicken. And the chicken, what I'll do
0:41
I put a flour. Nice. Make sure that do good job, Pasquale
0:49
No worry about it. I do good job when I eat. I put right over here
0:57
All right. And now Pasquale, make sure do wash your hand, because you touch the chicken, no water
1:07
but I wash my hand all the time when I'm cooked. Okay, now we got the charlotte, and I want to chop
1:19
All right, and we put right over here on this dish. Okay, now we put the gassan
1:28
and we put little oil, I gotta do the chicken. And we use little borough to together
1:43
Okay, now we leave them, do the border nice. Melt down the border
1:52
We leave warm up good the oil and the borne Okay the chicken one I put over here I want to be nice beautiful color
2:05
And now we put the chicken. And we got to make this nice, beautiful color
2:21
But make sure there not be too high, the food, flame. Can you put too high, it burn everything? Take a type and make a beautiful color for the chicken
2:37
Okay, now we did our side and now we turn. See a beautiful
2:44
We leave the same. Now the same things, they make a beautiful color on the other side
2:52
Okay, after that we put the shallow. We put the shallot and we can use red wine
2:58
Okay, now we put the shallot. All right. We will cook the shallots now together
3:10
but make sure that no burn the shallot. All right, now we load the gas
3:18
Everybody know why. When I load the gas, everybody know what I got to do
3:23
Okay, for the chicken have me. Okay, first thing I want me then drink my wine
3:33
Alright, let me test. It's really good, you see, I'll taste the first the wine
3:46
Then make sure the chicken, he got to say, me thank you very much. Okay
3:52
Alright now we put little wine See see the shallot the color beautiful Alright
4:13
Now we turn the other way. Got one, take the wine both sides
4:25
I like the pour little time inside. It gives really, really good taste
4:34
Now the wine has got evaporated all the wine. And what I do now, I turn it again back the same way like before
4:50
I got chicken stock and we use some chicken stock. I got to put in the oven
4:57
Okay, now we'll have to boil the chicken stock. Okay, now I'll have to boil the chicken stock
5:08
what I pour. Okay, now I'll turn the geese, and let's put the over
5:14
Mmm, it smells so good already. Okay. If for 20 minutes, you gotta stay in the oven
5:23
Okay, now. We take it out and we see what it look like
5:29
Oh, look a beautiful. And now we take the chicken out. I put right on this dish
5:41
Okay. Good. Let's put the gas on and now over here
5:53
And now we put it. for a raspberry balsamic of vinegar It really really good And we put over here got this after he got to put on a chicken Okay Now we leave warm up really good
6:10
Oh. Okay, we put a little bit more vinegar. This is so good. Alright
6:31
Okay, it would give a nice turn. Okay, now let's put the chicken back
6:45
Okay. And this, it's really good. Look that. And now look at nice, the balsamic of vinegar
7:00
The rosberry, it's really good. Okay, now it's time of the taste
7:10
It look really, really good. We put little salt on. Oh, look at that
7:18
Thank you very much, really good
7:35
Salute etching chin of everybody. I hope somebody make this dish, it's delicious, especially with vinegar
7:45
we got over here it's really good salute and chin in everybody and we say next time chin chin salute
#Cooking & Recipes
#Cuisines
#Meat & Seafood