Balsamic Braised Chicken With Honey Recipe

Ingredients for Balsamic Braised Chicken With Honey

• Skinless Chicken Thighs
• Salt
• Pepper
• 2 tablespoons olive oil
• Shallot
• Fresh Thyme
• Red Wine
• Balsamic Vinegar
• Chicken Broth
• 2 tablespoons honey
• 1 bay leaf

How to Make Balsamic Braised Chicken With Honey

1. Preheat oven to 350°F (175°C).
2. 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.
3. Sear chicken thighs thoroughly on all sides until deeply golden brown, about 3-5 minutes per side. Transfer chicken to a plate.
4. Add 1 cup of chopped shallots and 2 sprigs of fresh thyme to the pot. Sauté until softened and golden, about 5 minutes.
5. 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.
6. Cook for 1-2 minutes, until nearly all the liquid has evaporated.
7. 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.
8. Cover tightly and transfer to the preheated oven.
9. Braise for 30 minutes, turning the chicken once halfway through, until the chicken is cooked through and deeply mahogany brown.
10. Remove the chicken and bay leaf from the pot. Skim any excess fat from the sauce.
11. Cook the sauce uncovered on the stovetop, reducing it by half, about 5-7 minutes.
12. Return the chicken to the pan, spoon the sauce generously over the chicken, and cook for 2 minutes to reheat and glaze.