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.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken thighs
• 1  large red onion
• 2  tablespoons olive oil
• 3  tablespoons  balsamic vinegar
• 1⁄4 teaspoon salt, divided
• 1⁄2 teaspoon ground pepper, divided
• 1⁄4 teaspoon dried marjoram
• 1⁄4 teaspoon dried oregano
• 1  sprig flat leaf parsley, fresh (optional)
•  lemon wedge (optional)

Directions

1. Heat the oil in a large, non-stick pan, high heat.
2. Cut onion into thin rounds.
3. Add 1/4 tsp. pepper and 1/8 tsp. salt.
4. Saute, cooking about 5 minutes.
5. Reduce to med-high.
6. Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
7. Cook 2 minutes, and then add balsamic vinegar.
8. Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
9. Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
10. If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.