Chicken Thighs With Balsamic Vinegar

"A very simple and easy chicken recipe to make."
photo by breezermom photo by breezermom
photo by breezermom
photo by Robin C. photo by Robin C.
photo by marisk photo by marisk
photo by marisk photo by marisk
Ready In:




  • Heat a large frying pan on medium high heat and add olive oil.
  • Rinse thighs with cold water and pat dry with paper towelling.
  • Season thighs with salt and pepper.
  • Brown chicken thighs well on all sides, about 3 minutes.
  • Cover, reduce heat to medium and cook for approximately 25 minutes or until thights are almost cooked through, depending on size, turning once during cooking.
  • Add shallots, and cook for 2 to 3 minutes or until they soften.
  • Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly.
  • Serve chicken thighs with cooked rice and spoon sauce over thighs.
  • NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.

Questions & Replies

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  1. 7Seven
    I was very sceptical about this recipe as the ingredient were too simple for me but hey, hey, hey! Thank you again, Uncle Bill! Very simple but very flavourful! I'll be trying more of your recipes! :-)
  2. breezermom
    These turned out very nice....I used boneless, skinless chicken thighs, so I reduced the cooking time. Easy to make and eat....thanks for sharing!
  3. NanaJulie
    I had some thighs, so I was looking for something easy and good. This was very easy and very very good! My 2 year old grandson said yum yum!
  4. marisk
    I hesitated to try this as I'm not much of a vinegar fan ... at least I wasn't until now! This recipe is full of flavor and is easy to make. The only changes I made was to use wing pieces and 6 year old balsamic vinegar. This is a keeper! Thank you!
  5. Pesto lover
    I followed this recipe exactly, since his others have been so good. This one was marvelous! It was very easy to make and we all loved it. Thanks for posting another great recipe.


I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
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