Chicken Thighs With Balsamic Vinegar – a delicious recipe with extra virgin olive oil, chicken thighs, salt, black pepper, shallot, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat a large frying pan on medium high heat and add olive oil.
2
Rinse thighs with cold water and pat dry with paper towelling.
3
Season thighs with salt and pepper.
4
Brown chicken thighs well on all sides, about 3 minutes.
5
Cover, reduce heat to medium and cook for approximately 25 minutes or until thights are almost cooked through, depending on size, turning once during cooking.
6
Add shallots, and cook for 2 to 3 minutes or until they soften.
7
Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly.
8
Serve chicken thighs with cooked rice and spoon sauce over thighs.
9
NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.
437
kcal
Calories
24
g
Fat
54
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 2 lbs bone-in skinless chicken thighs, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and more.
Yes, Chicken Thighs With Balsamic Vinegar 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.
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