Slow Cooked Butter and Balsamic Chicken with Black Beans and Spinach on Potato Latke

This is gonna be fun!
For those of you who don't know, i love to cook!
I inherited a real sense of adventure (in the kitchen)  from my dad. Back when the internet was dial up, it was easier to dial him up to find out how long something needed to cook, and at what temperature. Thanks papa! So, here is my food blog. I'll share recipes and talk about good meals. I'll add new recipes once a month or so, maybe more, who knows! so enjoy...

I just invented this tonight. It was crazy delicious.
I usually like very strong flavours, and with this i set out to make something a little more subtle.
We didn't eat it with sour cream, but it would be a very good idea. (especially a good quality sour cream with alot of fat in it!).  In the end i think i could've used more Balsamic...  Also, i didn't (i never) measure anything, so these are just guesses...I hope i didn't forget anything...anyways, enjoy!

Slow Cooked Butter and Balsamic Chicken with Black Beans and Spinach on Potato Latke
Serves 4

4 Fresh Chicken Thighs
1 Tbs. Olive Oil
1/4 cup of unsalted butter
1/8 cup of balsamic vinegar
1/8 cup of soy sauce
1 Cooking onion, chopped
1 Tbs. Brown Sugar
2 Tsp Salt
1 large can of black beans (black turtle beans)
2 large yellow potatoes,sliced
2 eggs
2.5 Tbs. of flour
1/4 cup of water
2 Tbs. Ground Flax Seed
2 Tbs. of corn meal
2 handfuls of baby spinach
4 tsp of sour cream


Preheat the oven at 325F. In a deep rectangular baking pan big enough to fit the 4 chicken thighs snuggly, saute the chopped onion in olive oil over a medium flame. Melt the butter slowly making sure not to burn it. Add the balsamic vinegar, soy sauce and brown sugar while stirring. Score the chicken skins and squeeze them into the pan. Sprinkle the chickens with 1 tsp of salt. Rinse the beans and add them on top of the dish. Cover the chickens/black beans with the sliced potatoes. Add the rest of the salt and cover the pan with tin foil. Cook for 1.5 hours then remove the potatoes and place them in a mixing bowl. Replace the covered pan in the oven.
Mash the potatoes and let them cool. Stir in the eggs. Add the flour, flax and the cornmeal then stir in the water. Place the mixture in the fridge. Continue to cook the chicken for another 1.5 hours.

Remove the pan and keep it covered. Heat olive oil in a pan on the stove top with a medium flame. Pour 1/2 a cup of the batter in to the centre of the pan. Make sure the batter spreads out to make a Latke 5" wide and 1/4 inch thick . Fry until golden brown and crispy on both sides. Be careful not to break the Latke whilst flipping.
While preparing the Latkes, remove and place one chicken thigh on each plate. Before removing the Latke from the pan cut it in half with the spatula blade. Repeat. Place one half Latke on each plate. Cover each Latke with the baby spinach, then pile the black beans on each Latke evenly. If any juices remain in the pan spoon them over the chicken. Add a tsp of sour cream on each plate and serve. Salt and pepper to taste!