Chicken Thighs With Sweet Onion Balsamic Relish Recipes

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

Ingredients

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.

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

Ingredients

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.

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