- Grate onion
- Chop all the vegetables
1. Cut each chicken into 4 portions.
2. Sprinkle with salt and pepper and brown in a non-stick pan without cooking fat or oil.
3. Put the chicken in a saucepan along with the garlic, grated onion, rosemary and bay leaf.
4. Pour in enough stock to cover the chicken.
5. Before the chicken is done, at about the ¾ stage, add the balsamic vinegar and allow to cook a little longer.
6. Remove the chicken from the pan and keep warm.
7. Discard the muslin with the rosemary and bay leaf.
8. Using a hand held mixer, beat the chicken stock with a little butter and olive oil until light.
9. Boil the chopped vegetables until al dente; remember to cook each vegetable separately and do not use the same water.
10. Arrange the chicken and vegetables on plates and pour the sauce over.
