Chicken Thighs With Sweet Onion Balsamic Relish Recipe #107384
Based on a Cooking Light recipe, this has been modified to suit my own tastes. The sweet onions and balsamic vinegar create a lovely contrast in flavors that pair together so well. I usually serve this with couscous or brown rice with a green vegetable such as zucchini or spinach. Reheats well for lunch the next day.
45 min | 15 min prep
SERVES 4
- 2 teaspoons olive oil
- 1 lb vidalia onion or some other sweet onion, cut into large dice (3/8 inch square)
- 1/2 teaspoon ground black pepper, divided
- 4 (6 ounce) skinless chicken thighs
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 5 teaspoons balsamic vinegar, divided
- salt
- 1 tablespoon chopped parsley (optional)
- Heat the oil in a large nonstick skillet over medium heat.
- Saute onions with 1/4 teaspoon of pepper for about 5 minutes, the onions should be soft and golden.
- Add 1/4 teaspoon pepper, chicken, oregano, and thyme to pan, and sprinkle with 4 teaspoons balsamic 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 parsley.
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5 stars