Chicken Thighs With Sweet Onion Balsamic Relish Recipes

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CHICKEN THIGHS WITH SWEET ONION BALSAMIC RELISH



Chicken Thighs With Sweet Onion Balsamic Relish image

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.

Provided by justcallmetoni

Categories     Chicken Thigh & Leg

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

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)

Steps:

  • Heat the oil in a large nonstick skillet over medium heat.
  • Saute onions with 1/4 teaspoon of pepper for about 5 minutes, the onions should be soft and golden.
  • Add 1/4 teaspoon pepper, chicken, oregano, and thyme to pan, and sprinkle with 4 teaspoons balsamic vinegar.
  • Cover, reduce heat, and simmer 25 minutes or until chicken is done.
  • Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates.
  • Stir in 1 teaspoon vinegar, and sprinkle with parsley.

BALSAMIC CHICKEN THIGHS WITH RED ONIONS



Balsamic Chicken Thighs with Red Onions image

I like using balsamic vinegar in my cooking, and this recipe is no exception: You can substitute chicken breasts, but I'd advise against it -- The thighs are higher in fat, but taste much better. Note: Very good over cooked rice.

Provided by Bansidhe

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken thighs
1 large red onion
2 tablespoons olive oil
3 tablespoons balsamic vinegar
1/4 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano
1 sprig flat leaf parsley, fresh (optional)
lemon wedge (optional)

Steps:

  • Heat the oil in a large, non-stick pan, high heat.
  • Cut onion into thin rounds.
  • Add 1/4 tsp. pepper and 1/8 tsp. salt.
  • Saute, cooking about 5 minutes.
  • Reduce to med-high.
  • Add chicken, 1/4 tsp. pepper, 1/8 tsp. salt, marjoram and oregano.
  • Cook 2 minutes, and then add balsamic vinegar.
  • Stir and reduce heat to low, cover, and simmer for 25-35 minutes.
  • Cook uncovered for another 2-4 minutes, until sauce has reduced somewhat.
  • If you want to garnish the dish, sprinkle with chopped parsley and serve with lemon wedges.

HONEY-BALSAMIC CHICKEN



Honey-Balsamic Chicken image

Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.

Provided by BAGRUBA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h45m

Yield 6

Number Of Ingredients 7

¼ cup balsamic vinegar
¼ cup olive oil
¼ cup honey
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 pounds bone-in chicken thighs, or more to taste
salt and pepper to taste

Steps:

  • Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
  • Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Pour chicken and marinade into a baking dish.
  • Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g

ONION CHICKEN IN BALSAMIC SAUCE



Onion Chicken in Balsamic Sauce image

I invented this one night when these were the only ingredients I had on hand. It's the first time my husband ever raved--and I mean RAVED--about my cooking. He was still talking about it days later! Serve over noodles if desired.

Provided by GYPSY-WITCH

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
2 chicken leg quarters
4 cloves garlic, chopped
1 ½ cups chicken stock
½ cup balsamic vinegar
½ cup chopped sun-dried tomatoes
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
  • Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
  • Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

Nutrition Facts : Calories 438.7 calories, Carbohydrate 25.4 g, Cholesterol 102.9 mg, Fat 22.5 g, Fiber 2.9 g, Protein 33 g, SaturatedFat 5.2 g, Sodium 129.6 mg, Sugar 13.9 g

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