Adam Liaw’s balsamic chicken cutlets
These cutlets are coated with a syrupy marinade of balsamic vinegar, tomato paste and honey. Serve them with plenty of bread for mopping up the juices.
Ingredients
¼ cup balsamic vinegar
1 tbsp tomato paste
2 tbsp honey
2 cloves garlic, minced
2 tbsp olive oil, plus extra for drizzling
6 chicken thigh cutlets, bone in and skin on
salt and black pepper, to season
2 red onions, peeled and cut into eighths
3 tomatoes, cut into quarters
½ cup loosely packed basil leaves
thick slices of grilled sourdough, to serve
Method
Step 1
Combine the balsamic vinegar, tomato paste, honey, garlic and olive oil in a bowl and mix well. Add the chicken cutlets and season very well with salt and black pepper.
Step 2
Heat your oven to 200C fan-forced (220C conventional). Arrange the onion and tomato wedges in the base of a large, low casserole dish. Place the chicken on top and pour over any remaining marinade. Bake in the oven for 45 minutes uncovered. Remove, scatter with the basil, drizzle with olive oil and serve with thick slices of grilled sourdough.
Adam’s tip: Lining a tray with baking paper lowers the tray’s temperature,
meaning you get more liquid and less caramelisation.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
