Chicken Thighs Braised In Port-Balsamic Sauce

Name: Chicken Thighs Braised In Port-Balsamic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rub:; 2 teaspoons instant minced onion; 1 teaspoon salt; 1 teaspoon dried basil; 1 teaspoon garlic powder; 1/2 teaspoon dried oregano; 1/2 teaspoon black pepper; Chicken:; 12 chicken thighs (about 2 pounds), skinned; 4 1/2 teaspoons olive oil, divided; 16 pearl onions, peeled (about 5 ounces); 1/2 cup port or other sweet red wine; 1/2 cup fat-free, less-sodium chicken broth; 2 tablespoons balsamic vinegar; 1/2 teaspoon salt; 4 1/2 cups cubed Yukon gold or red potatoes (1 1/2 pounds); 1/4 cup chopped fresh parsley

Servings: persons

Rub:
2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
Chicken:
12 chicken thighs (about 2 pounds), skinned
4 1/2 teaspoons olive oil, divided
16 pearl onions, peeled (about 5 ounces)
1/2 cup port or other sweet red wine
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons balsamic vinegar
1/2 teaspoon salt
4 1/2 cups cubed Yukon gold or red potatoes (1 1/2 pounds)
1/4 cup chopped fresh parsley

1
Preheat oven to 425u00b0.
2
To prepare rub, combine onion through pepper in a small bowl.
3
To prepare chicken, sprinkle chicken thighs evenly with 1 tablespoon rub mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; saute 3 minutes on each side or until browned. Remove chicken from pan. Add 1 teaspoon oil and onions; saute 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, vinegar, and salt; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes.
4
Combine 1 tablespoon rub mixture, the remaining 1 1/2 teaspoons oil, and potatoes; toss to coat. Place potatoes in a single layer on a baking sheet. Bake at 425u00b0 for 20 minutes or until tender; toss with parsley. Serve chicken with potatoes and sauce.

1010

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Rub:, 2 teaspoons instant minced onion, 1 teaspoon salt, 1 teaspoon dried basil, and more.

Yes, Chicken Thighs Braised In Port-Balsamic Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!