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Chicken Thighs with Sweet Red Onions and Balsamic Vinegar

Photo, Styling: Jessica Colyer

Yield

2 servings (serving size: 2 thighs and 1 cup onion mixture)

The chicken is smothered in a thick onion sauce; serve it over mashed potatoes.

Ingredients

  • 2 teaspoons olive oil
  • 1 pound red onion, cut into (1/2-inch-thick) slices and separated into rings (about 3 medium)
  • 1/2 teaspoon coarsely ground black pepper, divided
  • 1/4 teaspoon salt, divided
  • 4 (6-ounce) chicken thighs, skinned
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried marjoram
  • 4 teaspoons balsamic vinegar, divided
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 4 lemon wedges

Nutrition Information

  • calories 371
  • caloriesfromfat 31 %
  • fat 12.8 g
  • satfat 2.7 g
  • monofat 5.8 g
  • polyfat 2.5 g
  • protein 42.1 g
  • carbohydrate 23.3 g
  • fiber 4.6 g
  • cholesterol 165 mg
  • iron 3.3 mg
  • sodium 474 mg
  • calcium 94 mg

How to Make It

  1. Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt; sauté for 5 minutes.

  2. Add 1/4 teaspoon pepper, 1/8 teaspoon salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 teaspoons vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates. Stir in 1 teaspoon vinegar, and sprinkle with the parsley. Serve with lemon wedges.