Balsamic Chicken Thighs with Red Onions |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I like using balsamic vinegar in my cooking, and this recipe is no exception: You can substitute chicken breasts, but I'd advise against it - The thighs are higher in fat, but taste much better. Note: Very good over cooked rice. Ingredients:
4 boneless skinless chicken thighs |
1 large red onion |
2 tablespoons olive oil |
3 tablespoons balsamic vinegar |
1/4 teaspoon salt, divided |
1/2 teaspoon ground pepper, divided |
1/4 teaspoon dried marjoram |
1/4 teaspoon dried oregano |
1 sprig flat leaf parsley, fresh (optional) |
lemon wedge (optional) |
Directions:
1. Heat the oil in a large, non-stick pan, high heat.
2. Cut onion into thin rounds.
3. Add 1/4 tsp. pepper and 1/8 tsp. salt.
4. Saute, cooking about 5 minutes.
5. Reduce to med-high.
6. Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
7. Cook 2 minutes, and then add balsamic vinegar.
8. Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
9. Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
10. If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.
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