Balsamic Braised Chicken

For an incredibly juicy and flavorful chicken entrée, braise browned chicken thighs in balsamic vinegar, honey, and wine, then serve with the reduced sauce.

Yield: 3 servings (serving size: 2 thighs)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 394
  • Fat: 14g
  • Saturated fat: 3g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Protein: 29g
  • Carbohydrate: 36g
  • Fiber: 0.0g
  • Cholesterol: 99mg
  • Iron: 3mg
  • Sodium: 201mg
  • Calcium: 44mg

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

Preparation

  1. 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. 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. 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. 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.
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