Ingredients

Adjust Servings:

	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)

Nutritional information

274.9

Calories

81 g

Calories From Fat

9 g

Total Fat

2.1 g

Saturated Fat

141.2 mg

Cholesterol

152.6 mg

Sodium

12.1 g

Carbs

2.1 g

Dietary Fiber

5.8 g

Sugars

34.8 g

Protein

294 g

Serving Size

Chicken Thighs With Sweet Onion Balsamic Relish

Name: Chicken Thighs With Sweet Onion Balsamic Relish
Prep time: 20 min
Total time: 1 h 5 min
Yield: 4
Ingredients: : 2; : 1; : 1/2; : 4; : 1/4; : 1/2; : 5; : 1

Features:

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.

65 min
Serves 4

Ingredients

Directions

Chicken Thighs With Sweet Onion Balsamic Relish,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.,This is a five star recipe all the way! used bone-in, skinless thighs, browned them and then added the onion, vinegar, herbs and lots of black pepper. Turned out so good. This recipe will be repeated over and over in our home. Thanks so much for posting!

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Steps

1 Done	Heat the Oil in a Large Nonstick Skillet Over Medium Heat.
2 Done	Saute Onions With 1/4 Teaspoon of Pepper For About 5 Minutes, the Onions Should Be Soft and Golden.
3 Done	Add 1/4 Teaspoon Pepper, Chicken, Oregano, and Thyme to Pan, and Sprinkle With 4 Teaspoons Balsamic Vinegar.
4 Done	Cover, Reduce Heat, and Simmer 25 Minutes or Until Chicken Is Done.
5 Done	Uncover, Increase Heat, and Cook 2 Minutes or Until Liquid Almost Evaporates.
6 Done	Stir in 1 Teaspoon Vinegar, and Sprinkle With Parsley.