Recipe by akgrown
A wonderful fragrant savory dish from Health Magazine.
Top Review by Canadian_in_the_Bay
I just made this for dinner tonight and it was fantastic. I served it over steamed brown rice with a side of salad. At first I was afraid about the large amount of vinegar the recipe called for but the final product had a nice gentle taste. This recipe will definitely be made again.
- 6 skinless chicken thighs
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 teaspoons olive oil
- 1⁄4 cup shallot, minced
- 1 tablespoon fresh thyme, minced (or 1 tsp dried)
- 1⁄4 cup red wine (or grape juice)
- 3⁄4 cup balsamic vinegar
- 1⁄4 cup chicken broth
- 1⁄4 cup honey
- 1 bay leaf
Directions See How It's Made
- Preheat oven to 350*. Season chicken with salt and pepper, and heat olive oil in a dutch oven over med-high heat. Sear chicken thouroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to plate.
- Add shallots and thyme to the pot, and saute until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.
- Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven.
- Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.
- Remove chicken and bay leaf from pot and skim any fat from sauce. Cook sauce uncovered until reduced by half. Add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat.