Chicken Thighs Braised in Port-Balsamic Sauce

Yield: Serves 6 (serving size: 2 thighs, 3/4 cup potato, and 1/4 cup sauce)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 302
  • Calories from fat: 24%
  • Fat: 8g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 25g
  • Carbohydrate: 30g
  • Fiber: 3.1g
  • Cholesterol: 94mg
  • Iron: 3mg
  • Sodium: 838mg
  • Calcium: 42mg

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.
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