+Balsamic ChickenTry this tasty dish to add a little extra style to standard chicken flavours. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:MainsPrep Time:15 - 30 minsCooking Time:15 - 30 minsServes:3 - 4Ingredients1 cup Pams Chicken Stock Salt Freshly ground black pepper Finely grated rind of 1 lemon 1/4 cup pine nuts, toasted 2 tablespoons Pams Pure Olive Oil 4 Pams Chicken Thighs 3 cloves garlic, chopped 2 tablespoons sage, finely chopped 4 tablespoons Pams Balsamic Vinegar 2 tablespoons brown sugarInstructions1. Preheat oven to 180°C. Heat the oil in a large frying pan and brown the chicken on both sides. Remove the chicken to a baking dish and transfer to the oven. Cook chicken for 15-20 minutes or until juices run clear when flesh is pierced. 2. Meanwhile pour off excess fat from the frying pan and then gently cook the garlic and sage until garlic is tender. Increase heat and pour over the combined balsamic vinegar, brown sugar and chicken stock. Allow to bubble and reduce until sauce consistency. Season to taste with salt and pepper. 3. Serve the chicken with the balsamic sauce spooned over, sprinkle with lemon rind, pine nuts and extra sage if desired.