Rating: 5 stars
15 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Create an elegant yet easy chicken dish by cooking chicken thighs in a skillet with a savory sauce of onion, balsamic vinegar and white wine.  Serve the saucy chicken over peppery polenta for a satisfying main dish that's great for entertaining.  

Recipe by Cooking Light November 1996

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Credit: HOWARD L. PUCKETT

Recipe Summary test

Yield:
4 servings (serving size: 2 thighs, 1/2 cup sauce, and 1 cup polenta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; cook 5 minutes or until lightly browned. Add chicken; sauté each side 3 minutes or until browned.

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  • Combine wine and next 8 ingredients (wine through black pepper) in a medium bowl; stir well. Add wine mixture to chicken mixture; cover, reduce heat, and simmer 20 minutes. Serve with Pepper-Spiked Polenta. Garnish with tarragon sprigs, if desired.

Nutrition Facts

372 calories; calories from fat 20%; fat 8.2g; saturated fat 2.4g; mono fat 2.3g; poly fat 1.7g; protein 33.5g; carbohydrates 39.7g; fiber 4.4g; cholesterol 116mg; iron 3.8mg; sodium 827mg; calcium 118mg.
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