Chicken Thighs Braised in Port-Balsamic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoons instant minced onion |
1 teaspoon salt |
1 teaspoon dried basil |
1 teaspoon garlic powder |
1/2 teaspoon dried oregano |
1/2 teaspoon black pepper |
12 chicken thighs (about 2 pounds), skinned |
4 1/2 teaspoons olive oil, divided |
16 pearl onions, peeled (about 5 ounces) |
1/2 cup port or other sweet red wine |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons balsamic vinegar |
1/2 teaspoon salt |
4 1/2 cups cubed yukon gold or red potatoes (1 1/2 pounds) |
1/4 cup chopped fresh parsley |
Directions:
1. Preheat oven to 425°.
2. To prepare rub, combine onion through pepper in a small bowl.
3. To prepare chicken, sprinkle chicken thighs evenly with 1 tablespoon rub mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side or until browned. Remove chicken from pan. Add 1 teaspoon oil and onions; sauté 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, vinegar, and salt; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes.
4. Combine 1 tablespoon rub mixture, the remaining 1 1/2 teaspoons oil, and potatoes; toss to coat. Place potatoes in a single layer on a baking sheet. Bake at 425° for 20 minutes or until tender; toss with parsley. Serve chicken with potatoes and sauce.
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