500 g of black beans
1 stalk of celery
1 medium carrot
1 medium onion
4 grams of thyme
1 large bay leaf
8 cups of water (2 liters)
2 boneless chicken thighs, cut in half with skin
Salt to taste
For the glaze
3 cups of balsamic leaves (1 bunch)
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/2 tablespoon of vinegar
1 tablespoon of water
Salt and thyme to taste
500 g of black beans
1 stalk of celery
1 medium carrot
1 medium onion
4 grams of thyme
1 large bay leaf
8 cups of water (2 liters)
2 boneless chicken thighs, cut in half with skin
Salt to taste
For the glaze
3 cups of balsamic leaves (1 bunch)
1 tablespoon of lemon juice
1 tablespoon of olive oil
1/2 tablespoon of vinegar
1 tablespoon of water
Salt and thyme to taste
In a large pot, combine the celery, carrot, onion, thyme, bay leaf, and water
Bring to a boil
Reduce heat to moderate, cover the pot, and simmer for 10 minutes
Add the chicken thighs seasoned with salt, skin side down
Place a plate on top of the chicken to keep it submerged, reduce heat, and simmer for 30 minutes
Turn off the heat and let it rest for 15 minutes
Remove the chicken from the pot and transfer it to a plate
Let it cool completely, then remove the skin (save the broth for another recipe) and refrigerate
Prepare the glaze: add the balsamic leaves to a processor, along with lemon juice, olive oil, vinegar, and water
Blend until smooth
Transfer to a small bowl and season
Remove the chicken from the refrigerator and serve with the glaze
If desired, accompany with tabbouleh
Serves 4.
