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.
Have made this many times, and we always like it. I may try browning the chicken, though, as it stays a bit pale. I normally sprinkle some paprika and turmic on for color, but browned would probably be better and add a carmelized taste. Like to serve with polenta and a green vegetable.
Good, quick mid-week recipe. I will add one more onion next time since we would've liked more in the sauce to drape over the chicken. Used a mix of chicken thighs and breasts. Next time, I would just use thighs since the breast meat wasn't as juicy. I like the sauce thicker so I added a little flour/cornstarch to thicken it up.
I didn't follow the recipe to the letter and it still turned out very good. I would make it again. I served it over egg noodles, but I think the mashed potatoes which were suggested would have been a much better choice. Next time.
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