Directions:
- Using a sharp knife, make a few slits in the skin/flesh of the chicken. Rub the chicken with the minced garlic and place in a nonmetallic dish.
- Pour the wine and white wine vinegar over the chicken and season with salt and pepper to taste. Cover and marinade in the fridge overnight.
- Remove the chicken pieces with the slotted spoon; reserve the marinade.
- Heat the oil and butter in a skillet. Add the onions and cook for about 5 minutes, or until soft.
- Add the chicken to the pan and cook for about 5 minutes, turning, until browned on both sides. Reduce the heat and add half of the reserved marinade. Cover and cook for about 20 minutes, adding more marinade when necessary.
- When the chicken is tender, add the balsamic vinegar and thyme, and cook for 4 more minutes.
- Serve chicken with cooked polenta or rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.61 Kcal (585 kJ) | ||
| Calories from fat | 57.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.39g | 10% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 9.6mg | 0% | |
| Potassium | 193.81mg | 4% | |
| Total Carbs | 11.02g | 4% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 1.8mg | 10% | |
| Calcium | 52.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 94.95 Kcal (398 kJ) | ||
| Calories from fat | 39.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 10% | |
|---|---|---|---|
| Cholesterol | 5.19mg | 3% | |
| Sodium | 6.53mg | 0% | |
| Potassium | 131.81mg | 4% | |
| Total Carbs | 7.5g | 4% | |
| Sugars | 3.46g | 20% | |
| Dietary Fiber | 1.31g | 8% | |
| Protein | 0.64g | 2% | |
| Vitamin C | 4.2mg | 10% | |
| Iron | 1.2mg | 10% | |
| Calcium | 35.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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