INGREDIENTS (serves 4-6):
Pour the olive oil into a deep-edged frying pan, making sure it cover the bottom of the pan. When the oil is hot, add the lightly floured chicken thighs and cook them over medium heat for 5 minutes on both sides. Chop the onion, carrots and celery into small pieces and add to the chicken. Add salt and pepper to taste. Add the stock. Cover the pan and cook for at least one and a half hours over a low heat stirring occasionally. At the end of cooking, when the stock is almost evaporated, add the balsamic vinegar and cook for another 15 minutes with no cover.