Prep 15 mins
Cook 50 mins
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.
- Heat the oil in a large, non-stick pan, high heat.
- Cut onion into thin rounds.
- Add 1/4 tsp. pepper and 1/8 tsp. salt.
- Saute, cooking about 5 minutes.
- Reduce to med-high.
- Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
- Cook 2 minutes, and then add balsamic vinegar.
- Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
- Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
- If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.
Great flavor and easy prep make for a 5 star rating. I might brown the chicken first before adding it to the sauce.
THis was great! I seared the thighs in a littel olive oil before I threw the onions in the pan and it made the final product kind of crispy on the outside. I didn't try it the other way but I would make it this way 100 more times! Thanks for the great recipe Bansidhe...
First I have to say this dish was really good! Next time I make this, I am going to sear the thighs first in a little olive oil on high heat so they have a darker, and crispier outside. I really loved how all the onions cooked down, and while the balsalmic vinegar smelled a bit strong while cooking, it was delicious when it was done. I didn't have any marjoram, so I used thyme instead. I think there would be a lot of different spice variations you could use! This is a easy, economical recipe that leaves you a lot of time to cook other things or do dishes while it simmers on low. Very good with fluffy white rice and the sauce poured over it!