Chicken Thighs with Sweet Red Onions and Balsamic Vinegar

4 Reviews
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Photo, Styling: Jessica Colyer
Yield
2 servings (serving size: 2 thighs and 1 cup onion mixture)
May 2001
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 371
  • Caloriesfromfat 31%
  • Fat 12.8g
  • Satfat 2.7g
  • Monofat 5.8g
  • Polyfat 2.5g
  • Protein 42.1g
  • Carbohydrate 23.3g
  • Fiber 4.6g
  • Cholesterol 165mg
  • Iron 3.3mg
  • Sodium 474mg
  • Calcium 94mg

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

EllenDeller's Review

MSGonzalez
February 07, 2012
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.

MSGonzalez's Review

Rebecca1001
August 26, 2009
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.

NHDebbie's Review

NHDebbie
August 17, 2009
I have made this many times, served over mashed potatoes as the recipe suggests, and it is always delicious.

Rebecca1001's Review

EllenDeller
November 30, 2008
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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