ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Balsamic Braised Chicken

Prep time 15 mins
Cook time 39 mins
Yield 3 servings (serving size: 2 thighs)
For an incredibly juicy and flavorful chicken entrée, braise browned chicken thighs in balsamic vinegar, honey, and wine, then serve with the reduced sauce.

Ingredients

  • 6 chicken thighs, skinned
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 1/4 cup minced shallots
  • 1 tablespoon minced fresh thyme
  • 1/4 cup dry red wine
  • 3/4 cup balsamic vinegar
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup honey
  • 1 bay leaf

Nutrition Information

  • calories 394
  • fat 14 g
  • satfat 3 g
  • monofat 6 g
  • polyfat 3 g
  • protein 29 g
  • carbohydrate 36 g
  • fiber 0.0 g
  • cholesterol 99 mg
  • iron 3 mg
  • sodium 201 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 350°. Season chicken with salt and pepper, and heat olive oil in a braising pan over medium-high heat. Sear chicken thoroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to a plate.

  2. Add shallots and thyme to the pot, and sauté until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.

  3. Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven. Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.

  4. Remove the pan from the oven and transfer chicken to a plate. Remove bay leaf, and skim off and discard any fat floating on the surface of the sauce. Cook sauce uncovered on a burner over medium-high heat to reduce liquid by half, until it has the consistency of a light syrup. Reduce heat to medium-low, add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat. Serve hot.