Prep 10 mins
Cook 25 mins
This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.
- Spray large frying pan, preheat.
- Rinse and pat dry thighs.
- Season with salt and pepper.
- Brown well on all sides.
- Cover, reduce heat to medium and cook for approximately 25 minutes,or'til thighs are done depending on size.
- Add shallots,cook for 2-3 minutes,until they soften.
- Stir in balsamic vinegar, cook for about 1 more minute,turn chicken to coat thoroughly.
- Spoon sauce over thighs to serve.
The sauce was YUMMY- but I was not overly impressed with the chicken...so it gets 4 stars, not 5. I made this just as written (the photo must have more then 1/4 cup shallots in it! or they used onions). I served it with instant couscous (Near East brand- roast garlic and olive oil flavor) and I could have eaten bowls and bowls of the couscous with the sauce on it!!! But the chicken was kind of bland compared to it. Next time I think I will add the shallots and balsamic and let it cook into the chicken a little longer, so that it has the same flavor as the sauce. This needs a little tweek- but for as quick as it is to throw together, you can't beat it!! I want to try it with onions too, just to see if the shallots really make a difference- I will let you know.
This was phenomenal! The sauce was delicious, and it was incredibly easy to make. You have to be careful, though, once you add the vinegar, because it cooks down very quickly. I'm definitely making these again. Thanks, mickie! Addendum: This has turned into a regular dinner here. Simple to make, and my gf, who normally (or abnormally, depending on your point of view) doesn't like anything with a vinegar taste to it, loves this recipe.
I made this recipe just now (with some modifications, thus the lower star rating) and thought it tasted good. I made this with 4 chicken breast Then I made the sauce with 1/10 soy sauce and then added enough balsamic vinegar to reach 1/4 cup, a few tbsp of sugar, minced garlic and sliced scallions. Cooked the chicken as directed, drained oil and then placed chicken back into the pan, added the sauce and cooked for about 2 mins and then served over rice, along side braised carrots.