Chicken Thighs With Balsamic Vinegar

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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