Balsamic Braised Chicken

By t1bishop

Ingredients

• 6 chicken thighs, skinned
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black
• pepper
• 2 teaspoons olive oil
• 1/4 cup minced shallots
• 1 tablespoon minced fresh thyme
• 1/4 cup dry red wine
• 3/4 cup balsamic vinegar
• 1/4 cup fat-free, less-sodium
• chicken broth
• 1/4 cup honey
• 1 bay leaf

Details

Servings 3

Preparation

Step 1

1. Preheat oven to 350°. Season chicken with salt and pepper, and heat olive oil in a braising pan over medium-high heat. Sear chicken thoroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to a plate.
2. Add shallots and thyme to the pot, and saute until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken Cook 1-2 minutes, until nearly all liquid has evaporated.
3. Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven. Cook 30 minutes, turning once, until chicken is cooked through and is
a deep, mahogany brown.
4. Remove the pan from the oven and transfer chicken to a plate. Remove bay leaf, and skim off and discard any fat floating on the surface of the sauce. Cook sauce uncovered on a burner over medium high heat to reduce liquid by half, until it has the consistency of a light syrup. Reduce heat to medium low, add chicken back to pan, spoon
sauce over top, and cook for 2 minutes
to reheat, Serve hot. Yield: 3 servings (serving size: 2 thighs