Chicken Thighs Braised in Port-Balsamic Sauce

Ingredients

• Rub:
• 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
• Chicken:
• 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

Preparation

1. Preheat oven to 425°.
2. To prepare rub, combine onion through pepper in a small bowl.
3. 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.
4. 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.