19 Reviews of Chicken Thighs With Sweet Onion Balsamic Relish

From: carole in orlando

On Nov 22, 2005

What an easy way to fix chicken thighs! The balsamic vinegar didn't overpower the rest of the ingredients. I did add salt to the seasoning mix and it was an improvement IMHO. The cook time was accurate and we really enjoyed this chicken dish. Thanks, Carole in Orlando

From: Chef #168764

On Feb 18, 2005

I also used boneless skinless breasts. I should have cut them into strips like the previous reviewer because I ended up overcooking them. I also used too much balsamic vinegar on accident (I'm still a novice cook). Even with all of my mistakes, this dish turned out great. The onions and balsamic really compliment each other. Thanks!

From: Lil'PG

On Aug 13, 2006

Loved the flavors of the carmelized onions and balsamic vinegar! The last splash after cooking makes all the difference. Before cooking the chicken, I salted it, since I did not see where the salt was supposed to be used. Easy to do, and surely will make again.

From: ladypit

On Jan 6, 2005

Very nice. I used boneless skinless breasts that I cut into strips. Because of not having any bones my cooktime went down just a smidge. But it did take me longer for my onions to get to the right stage, closer to 10 minutes. I served this over pearl barley (which I highly recommend. It was creamy and a nice contrast to the chicken and onions) with brussel sprouts. Nice healthy dinner. Thanks Toni!

From: tara portee

On Mar 16, 2005

Quite enjoyable. Great taste for minimal effort.

From: dimply dots

On Sep 27, 2009

Love this way of preparing chicken thighs. I like to caramelize my onions for quite a bit longer than suggested, an extra 10-15 min. I also add extra balsamic. I like to serve it with couscous or quinoa and roasted broccoli. Thanks for a great, inexpensive staple.

From: studio city girl

On Feb 22, 2008

This recipe is a winner! When the meat was cooked, I reduced the sauce over a higher heat - everybody loved it!

From: Daolin

On Mar 9, 2008

Delicious recipe. We cooked the chicken first then the onions, then put the chicken back in and did the rest. Was very good.

From: Chef #752179

On Feb 4, 2008

I have made this recipe several times all HAVE BEEN FABULOUS! I use skin/bone in thighs and sear the chicken in the oil, remove and then sear the onions. I get a wonderful color and flavor that way, then I continue on - I have been asked to make this my signature dish! - and share share share! - This is so easy and beatiful when served with wide egg noodles.

From: L. Duch

On Mar 2, 2005

Simply delicious. Really easy dish to make after a hard day at work. The whole family enjoyed it. I did use 2 extra tsp. of balsalmic vinegar, just because I'm a big fan of the stuff. I served this over Jasmine rice with some green beans. Definatly a keeper. Thank you Toni, for posting a simple and delicious dish.