Balsamic Glazed Chicken Thighs
I love Balsamic Vinegar and this is a go-to recipe anytime of the year. Sometimes I use it on steak just before it goes on the grill. It’s sweet-tart flavour helps to tenderize any meat and makes a light little sauce. Used by many chefs worldwide, there is always a discussion on its use. Once again, it depends on what part of Italy you visit. Ask many chefs from Modena, where the vinegar originates and they would not marinade with it. I like it and ask you to judge for yourself. My Balsamic Glazed Chicken Thighs deserve the best vinegar.
I do agree that less is more and some recipes call for up to one cup of balsamic. Using 1/4 cup of this vinegar goes a long way. It will add depth to the dish without being invasive. Balsamic Glazed Chicken Thighs makes a delicate and elegant dish for your family or entertaining. Easy to make, the vinegar does all the work for you.
Sometimes I feel guilty cooking with chicken thighs, but they are just as nutritious. A chicken thigh has 13. 5 grams of protein, while breast meat has 54 grams of protein. https://www.healthline.com/nutrition/protein-in-chicken
First salt and pepper the chicken thighs and leave the skin on for extra flavour.
A few ingredients make a good marinade.
Put the chicken in a bag and pour in the marinade.
Give it a good massage; remember that less is better and use good ingredients.
My side dish is broccoli and this is the bread topping.
I steam the broccoli, grease the dish and spread on the topping.
Before pan searing the thighs ensure that you pat them dry.
Look at the colour from the vinegar.
Brown the onions and garlic in the pan before adding the wine and the chicken stock.
I place the thighs in a large pan for the oven.
You know how I love to peek into the oven.
After 45 minutes, remove the thighs and reduce the sauce.
All plated: I also made homemade fries.
Balsamic Glazed Chicken Thighs
Easy to make and wonderful for entertaining.
Ingredients
The Marinade
- 1/4 cup balsamic
- 1/8 cup olive oil
- 1 tbsp honey
- 1 tbsp Italian Seasoning
The Chicken Thighs
- 9 chicken thighs skin on
- salt and pepper
- 1 large onion
- 2 cloves garlic
Instructions
The Marinade
-
Remove chicken from package and generously salt and pepper.
Whisk all the marinade ingredients together.
Place Chicken in a plastic bag.
Pour marinade over chicken and refrigerate for at least 5 hours.
The cooking
-
Remove chicken from bag.
Do not discard the marinade.
Pat the chicken dry with some paper towels.
Place chicken in a hot pan with 1 tbsp olive oil.
Brown chicken and remove.
Pulse the onion and garlic in a food processor and add to the pan.
Cook for 5 minutes.
Add the chicken into the baking pan and pour in any marinade. Pour the marinade around the sides and not on top of the chicken.
Add 1/2 cup of white wine around sides.
Cover and place pan in a 325 oven for 30 minutes.
Remove cover and cook for another 15 minutes.
The sauce will thicken. If you want it thicker. Add 1 tsp of cornstarch with 2 tbsp of water to make a slurry. Pour into the pan with the existing sauce after you remove the chicken.
Serve with a side of veggies.
I made a steamed broccoli with a bread/parmesan topping
Recipe Notes
For my broccoli side dish:
Steam some broccoli. Place in a greased oven dish. Generously salt and pepper. Combine 4 tbsp seasoned breadcrumbs, 2 tbsp grated parmesan and 1 tsbp olive oil. Place in a 375 F oven for 15 minutes.
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