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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter, divided |
1 tablespoon olive oil |
2 lbs chicken thighs, boneless, skinless |
1/2 small onion, finely chopped |
2 garlic cloves, pushed through a press |
1/2 cup chicken broth, reduced-sodium |
1 tablespoon balsamic vinegar |
1/2 teaspoon dried marjoram or 1/2 teaspoon oregano |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a large skillet, melt 1 tablespoon butter together with olive oil. Brown chicken in batches. Transfer to a bowl. Melt remaining butter. Add onion to skillet; cook 5 minutes, until softened. Stir in garlic; cook 1 minute more. Add stock, vinegar and oregano. Return chicken and accumulated juices to skillet. Cover and simmer 20 minutes until chicken is cooked through. Sprinkle with parsley before serving.
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