Chicken Thighs With Sweet Onion Balsamic Relish |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. Ingredients:
2 teaspoons olive oil |
1 lb vidalia onions (3/8 inch square) or 1 lb 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) |
Directions:
1. Heat the oil in a large nonstick skillet over medium heat.
2. Saute onions with 1/4 teaspoon of pepper for about 5 minutes, the onions should be soft and golden.
3. Add 1/4 teaspoon pepper, chicken, oregano, and thyme to pan, and sprinkle with 4 teaspoons balsamic vinegar.
4. Cover, reduce heat, and simmer 25 minutes or until chicken is done.
5. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates.
6. Stir in 1 teaspoon vinegar, and sprinkle with parsley.
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