Chicken Thighs with Sweet Red Onions and Balsamic Vinegar

The chicken is smothered in a thick onion sauce; serve it over mashed potatoes, couscous or rice.

Yield: 2 servings (serving size: 2 thighs and 1 cup onion mixture)

Ingredients

• 2 teaspoons olive oil
• 1 pound red onion, cut into (1/2-inch-thick) slices and separated into rings (about 3 medium)
• 1/2 teaspoon coarsely ground black pepper, divided
• 1/4 teaspoon salt, divided
• 4 (6-ounce) chicken thighs, skinned
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 4 teaspoons balsamic vinegar, divided
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 lemon wedges

Preparation

Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt; sauté for 5 minutes.

Add 1/4 teaspoon pepper, 1/8 teaspoon salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 teaspoons 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 the parsley. Serve with lemon wedges.

Nutritional Information

Calories: 371 (31% from fat)

Cooking Light, MAY 2001