Recipe by Bansidhe
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.
Top Review by jennyblender
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...
- 4 boneless skinless chicken thighs
- 1 large red onion
- 29.58 ml olive oil
- 44.37 ml balsamic vinegar
- 1.23 ml salt, divided
- 2.46 ml ground pepper, divided
- 1.23 ml dried marjoram
- 1.23 ml dried oregano
- 1 sprig flat leaf parsley, fresh (optional)
- lemon wedge (optional)
Directions See How It's Made
- 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.