Ingredients
-
4
-
1
-
2
-
3
-
1/4
-
1/2
-
1/4
-
1/4
-
1
-
-
-
-
-
-
Directions
Balsamic Chicken Thighs with Red Onions,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.,This is company-worthy! And it’s a very forgiving recipe — you can’t go wrong. I seared the thighs first in oil, and that created some juices to cook the onions in. Then add the chicken, spices and vinegar. I also cooked some mushrooms in a separate pan, and added them at them end. Absolutely delicious!,Very good. The sauce was excellent.
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Steps
|
1
Done
|
Heat the Oil in a Large, Non-Stick Pan, High Heat. |
|
2
Done
|
Cut Onion Into Thin Rounds. |
|
3
Done
|
Add 1/4 Tsp. Pepper and 1/8 Tsp. Salt. |
|
4
Done
|
Saute, Cooking About 5 Minutes. |
|
5
Done
|
Reduce to Med-High. |
|
6
Done
|
Add Chicken, 1/4 Tsp. Pepper, 1/8 Tsp. Salt, Marjoram and Oregano. |
|
7
Done
|
Cook 2 Minutes, and Then Add Balsamic Vinegar. |
|
8
Done
|
Stir and Reduce Heat to Low, Cover, and Simmer For 25-35 Minutes. |
|
9
Done
|
Cook Uncovered For Another 2-4 Minutes, Until Sauce Has Reduced Somewhat. |
|
10
Done
|
If You Want to Garnish the Dish, Sprinkle With Chopped Parsley and Serve With Lemon Wedges. |
