Tangy Worcestershire Glaze for Chicken

Ingredients

• 3 tablespoons Worcestershire Sauce (Original recipe calls for 1 tablespoon, scaled for modern portions.)
• 1 tablespoon Balsamic Vinegar (Part of the modern substitute for 'Walnut Catsup', providing tang and depth.)
• 1 tablespoon Soy Sauce (Part of the modern substitute for 'Walnut Catsup', adding umami. Walnut catsup was a fermented condiment, similar to Worcestershire sauce, often made with walnuts, vinegar, and spices. This blend approximates its savory, tangy profile.)
• 1 teaspoon Dijon Mustard (Modern equivalent for 'made mustard'.)
• 0.125 teaspoon Cayenne Pepper (Equivalent to 'few grains cayenne'.)
• 4 pieces Cooked Chicken Pieces (drumsticks, thighs, or wings) (The recipe assumes pre-cooked chicken. Adjust quantity based on size.)
• 0 to taste Salt (For seasoning chicken, adjust based on saltiness of other ingredients.)
• 0 to taste Black Pepper (Optional, for seasoning chicken.)
• 1 tablespoon Olive Oil or Butter (For heating the chicken and glaze.)

Instructions

1. 1Measure out the Worcestershire sauce, balsamic vinegar, soy sauce, Dijon mustard, and cayenne pepper. Have them ready for mixing.
2. 2In a small bowl, combine the measured Worcestershire sauce, balsamic vinegar, soy sauce, Dijon mustard, and cayenne pepper. Whisk thoroughly until all ingredients are well combined and the glaze is smooth.
3. 3If your cooked chicken pieces are cold, allow them to come to room temperature for about 10-15 minutes, or gently warm them in a microwave for 1-2 minutes. Pat the chicken pieces dry with paper towels to help the glaze adhere better. Season them lightly with salt and black pepper, if desired.
4. 4Heat olive oil or butter in a large skillet or frying pan over medium heat for about 1 minute. Once hot, add the prepared cooked chicken pieces to the skillet. Pour the entire prepared glaze mixture evenly over the chicken.
5. 5Gently toss or turn the chicken pieces in the glaze using tongs or a spatula, ensuring all sides are thoroughly coated. Let the chicken simmer in the glaze for 5-7 minutes, turning occasionally, until the glaze thickens slightly and adheres beautifully to the chicken. The sauce should reduce and become glossy.
6. 6Remove the glazed chicken from the skillet and serve hot. This chicken is excellent as a main dish or as part of a larger meal.