Zutaten für Balsamic Braised Chicken With Honey
- 4 bone-in, skin-on chicken thighs (about 2 lbs)
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 cup chopped shallots
- 2 sprigs fresh thyme
- 1/2 cup dry red wine (such as Pinot Noir or Cabernet Sauvignon)
- 1/2 cup balsamic vinegar
- 1 cup chicken broth
- 2 tablespoons honey
- 1 bay leaf
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Zubereitung von Balsamic Braised Chicken With Honey
- Preheat oven to 350°F (175°C).
- Season 4 bone-in, skin-on chicken thighs (about 2 lbs) generously with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat.
- Sear chicken thighs thoroughly on all sides until deeply golden brown, about 3-5 minutes per side. Transfer chicken to a plate.
- Add 1 cup of chopped shallots and 2 sprigs of fresh thyme to the pot. Sauté until softened and golden, about 5 minutes.
- Pour in 1/2 cup dry red wine (like Pinot Noir or Cabernet Sauvignon) and scrape up any browned bits from the bottom of the pot.
- Cook for 1-2 minutes, until nearly all the liquid has evaporated.
- Add 1/2 cup balsamic vinegar, 1 cup chicken broth, 2 tablespoons honey, 1 bay leaf, and the seared chicken thighs back to the pot. Bring to a simmer.
- Cover tightly and transfer to the preheated oven.
- Braise for 30 minutes, turning the chicken once halfway through, until the chicken is cooked through and deeply mahogany brown.
- Remove the chicken and bay leaf from the pot. Skim any excess fat from the sauce.
- Cook the sauce uncovered on the stovetop, reducing it by half, about 5-7 minutes.
- Return the chicken to the pan, spoon the sauce generously over the chicken, and cook for 2 minutes to reheat and glaze.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
93g
Fat
9g
Carbs
8g
