Chicken Thighs with Sweet Red Onions and Balsamic Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The chicken is smothered in a thick onion sauce; serve it over mashed potatoes. Ingredients:
2 teaspoons olive oil |
1 pound red onion, cut into (1/2-inch-thick) slices and separated into rings (about 3 medium) |
1/2 teaspoon coarsely ground black pepper, divided |
1/4 teaspoon salt, divided |
4 (6-ounce) chicken thighs, skinned |
1/4 teaspoon dried oregano |
1/4 teaspoon dried marjoram |
4 teaspoons balsamic vinegar, divided |
2 tablespoons chopped fresh flat-leaf parsley |
4 lemon wedges |
Directions:
1. Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt; sauté for 5 minutes.
2. Add 1/4 teaspoon pepper, 1/8 teaspoon salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 teaspoons vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates. Stir in 1 teaspoon vinegar, and sprinkle with the parsley. Serve with lemon wedges.
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