Ingrédients pour Italian Angry Chicken
- 3 tablespoons olive oil
- Garlic Cloves
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- Chardonnay Wine
- Roma Tomatoes
- Fresh Sage
- Fresh Rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Red Pepper
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Comment préparer Italian Angry Chicken
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the chicken pieces with 2 tablespoons of olive oil, 1 tablespoon of Italian seasoning, 1 teaspoon of red pepper flakes (or more, to taste!), 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss to coat evenly.
- Place the chicken pieces in a single layer in a baking dish.
- Roast the chicken for 45 minutes, then flip the pieces and continue roasting for another 30 minutes, or until the chicken is cooked through and the juices run clear.
- Meanwhile, prepare your balsamic glaze: In a small saucepan, combine 1/4 cup of balsamic vinegar and 1 tablespoon of honey. Simmer over medium heat for 10-15 minutes, or until the glaze has thickened slightly.
- Serve the Italian Angry Chicken immediately, drizzled with the balsamic glaze. Enjoy with a crusty baguette and a simple dip of olive oil and balsamic vinegar.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
7g
Fat
210g
Carbs
1g