Moms are always on the lookout for great recipes that will please even the fussiest eaters. This is a hit in our house and it’s easy, but still impressive if you want to use it for entertaining.
6 chicken thighs
2 cups balsamic vinegar salad dressing
5 tbsp of schezuan paste (I couldn’t find this, so I used chili garlic sauce)
2 tbsp garlic
Mix and set half a cup aside. Marinate chicken 3 hours or overnight
Place chicken in a pan with the marinade. Bake at 350 for 20 minutes. Remove extra marinade from the
pan and cook at 400 until skin crisps (about another 15-20 minutes).
In a pan over low heat (very important or it will curdle) combine the marinade you set aside plus more balsamic vinegar dressing to make it one cup, ¼ cup butter, 1 cup cream.
We like extra sauce here, so I often double the sauce part. It usually leaves a lot left over, but my sisters are often eager to swing by to pick up the extra sauce for themselves.