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 garlic cloves, 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.
Step 3
Remove from the oven, scatter with basil leaves, 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.
