Ingredients for Balsamic Chicken Thighs With Red Onions
- 1.5 lbs bone-in, skin-on chicken thighs
- 1 large red onion
- 1 tablespoon olive oil
- 1/2 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- fresh chopped flat leaf parsley (optional, for garnish)
- lemon wedges (for serving)
- cooked rice (for serving)
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How to Make Balsamic Chicken Thighs With Red Onions
- Heat 1 tablespoon of olive oil in a large, non-stick skillet over high heat.
- Cut 1 large red onion into thin rounds.
- Add 1/4 teaspoon black pepper and 1/8 teaspoon salt to the onions.
- Sauté the onions for 5 minutes, stirring occasionally, until softened.
- Reduce heat to medium-high.
- Add 1.5 lbs bone-in, skin-on chicken thighs to the skillet.
- Season chicken with 1/4 teaspoon black pepper, 1/8 teaspoon salt, 1/2 teaspoon dried marjoram, and 1/2 teaspoon dried oregano.
- Cook chicken for 2 minutes per side, until lightly browned.
- Pour 1/2 cup balsamic vinegar over the chicken and onions.
- Stir to combine, then reduce heat to low, cover, and simmer for 25-35 minutes, or until chicken is cooked through and the sauce has thickened slightly.
- Remove the lid and cook for another 2-4 minutes, until the sauce has reduced to your desired consistency.
- Garnish with fresh chopped parsley (optional) and serve immediately with lemon wedges and cooked rice.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
13g
Fat
8g
Carbs
1g
