Chicken with Balsamic Vinegar - serves 4

4 boneless chicken thighs
2 garlic cloves, crushed
3/4 red wine
3 tbsp white wine vinegar
1 tbsp oil
1 tbsp butter
4 shallots
3 tbsp balsamic vinegar
2 tbsp fresh thyme
salt and pepper
cooked polenta or rice, to serve

Make a few slashes in the skin of the chicken. Brush the chicken with the crushed garlic and place in a non-metalic dish.
Pour the wine and white wine vinegar over the chicken and season to taste with a little salt and pepper.Cover and marinate in the refrigerator for as long as possible, preferably overnight.
Carefully remove the chicken pieces with a slotted spoon, draining well, and reserve the marinade.
Heat the oil and butter in a skillet, add the shallots and saute for 2-3 minutes, or until they begin to soften.
Add the chicken pieces to the skillet and cook for about 3-4 minutes, turning, until browned all over. Reduce the heat and add half the reserved marinade. Cover and cook for 15-20 minutes, adding more marinade when necessary.
Add the balsamic vinegar and thyme and cook for a futher 4 minutes.
Transfer to serving plates and serve with polenta or rice.