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