Balsamic Braised Chicken Thighs

1. 1

   Season thighs with salt and pepper. Heat a large skillet over medium high heat. When hot, swirl with olive oil and brown thighs on all sides. Remove chicken to a plate and saute onions until deeply bronzed.

2. 2

   Deglaze pan with 1/4 cup balsamic vinegar. Stir in minced thyme, ground pepper, bay leaf, remaining 1/2 cup balsamic vinegar, chicken stock and honey. Bring to a boil and add thighs back to pan. Reduce heat to low, cover and simmer vigorously for 20-30 minutes, turning several times, until chicken is cooked through and sauce has concentrated.

3. 3

   Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.