11/04/2026
We may be late, but November’s pairing of the month promises to not disappoint! Olive Lane Rosemary olive oil and Olive Lane Vermont Maple dark balsamic. This duo brings such a beautiful flavor to any fall dish. Don’t believe us? Try out this recipe and taste for yourselves!
Rosemary Maple Balsamic Chicken
Ingredients:
2 lbs boneless, skinless chicken thighs
salt & pepper
2 tbsp Olive Lane Rosemary Fused Olive Oil
8 garlic cloves, peeled and smashed
½ cup Olive Lane Vermont Maple Dark Balsamic
¼ cup Olive Lane Barrel Aged Red W**e Vinegar
¼ cup good quality red w**e
1 tbsp Italian parsley, chopped
2 tsp oregano, chopped
Directions:
Season the chicken thighs generously on both sides with salt and pepper.
In a large pan, heat the Rosemary Olive Oil over a medium heat. Sauté the smashed garlic cloves until fragrant, roughly 2 minutes. Remove the garlic using a slotted spoon, reserving oil.
In the same oil, sear the chicken making sure not to overcrowd the pan. You may need to cook the chicken in batches. Cook until browned, roughly 3 minutes per side. Remove the chicken from the pan and discard remaining olive oil.
Deglaze the pan with the Vermont Maple Dark Balsamic, Red W**e Vinegar, and red w**e, scraping up any browned bits from the bottom of the pan. Return the garlic and chicken (including any drippings) to the pan. Bring to a boil, cover and reduce heat to low and cook 5-7 minutes.
Uncover and toss the chicken in the sauce until coated. Continue cooking until the sauce has reduced by half and internal temperature of chicken reached 165°F.
Finish with freshly chopped herbs and serve over mashed potatoes or parsley. Enjoy!
