Serves 6 (serving size: 2 thighs, 3/4 cup potato, and 1/4 cup sauce)
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
12 chicken thighs (about 2 pounds), skinned
4 1/2 teaspoons olive oil, divided
16 pearl onions, peeled (about 5 ounces)
1/2 cup port or other sweet red wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons balsamic vinegar
1/2 teaspoon salt
4 1/2 cups cubed Yukon gold or red potatoes (1 1/2 pounds)
1/4 cup chopped fresh parsley
How to Make It
Preheat oven to 425°.
To prepare rub, combine onion through pepper in a small bowl.
To prepare chicken, sprinkle chicken thighs evenly with 1 tablespoon rub mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side or until browned. Remove chicken from pan. Add 1 teaspoon oil and onions; sauté 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, vinegar, and salt; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes.
Combine 1 tablespoon rub mixture, the remaining 1 1/2 teaspoons oil, and potatoes; toss to coat. Place potatoes in a single layer on a baking sheet. Bake at 425° for 20 minutes or until tender; toss with parsley. Serve chicken with potatoes and sauce.
I thought this was a beautiful, rustic meal. The flavors went very well with the dark meat of the thighs. Although I don't like dark meat much, so next time I think I will add a breast in there for myself. My husband loved this. The only thing I would change is to use fresh garlic. I also could only find frozen pearl onions (they were small) so I added about 2 times as much as the recipe called for.
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