CHICKEN THIGHS BALSAMIC RECIPES

CRANBERRY-BALSAMIC CHICKEN THIGHS RECIPE - EATINGWELL

Cranberry-Balsamic Chicken Thighs Recipe - EatingWell image

To round out this healthy chicken dinner recipe, put some farro on to cook before you start cooking the chicken. Add some steamed broccoli and serve with a glass of pinot noir.

Provided by Carolyn Malcoun

Total Time 25 minutes

Number Of Ingredients 8

Ingredients

4 bone-in chicken thighs (about 1 1/2 pounds)
½ teaspoon salt, divided
¼ teaspoon pepper
1 tablespoon extra-virgin olive oil
1 ½ cups cranberries, thawed if frozen
¼ cup balsamic vinegar
2 tablespoons honey
1 teaspoon chopped fresh thyme, plus more for garnish

Steps:

Sprinkle chicken with 1/4 teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Add the chicken, skin-side down, reduce heat to medium and cook, undisturbed, until golden brown, about 7 minutes. Remove all but 1 tablespoon fat from the pan.
Turn the chicken over and add cranberries, vinegar, honey and thyme to the pan. Bring to a simmer over high heat, then reduce heat to maintain a simmer. Partially cover and cook, stirring occasionally, until an instant-read thermometer inserted in the thickest part without touching bone reaches 165 degrees F, 10 to 12 minutes.
Transfer the chicken to a serving platter. Increase heat to high, add the remaining 1/4 teaspoon salt and cook uncovered, stirring, until the sauce is thickened, about 1 minute. Serve the chicken with the sauce.

Nutrition Facts : Calories 317.3 calories, CarbohydrateContent 16 g, CholesterolContent 80.4 mg, FatContent 17.7 g, FiberContent 1.4 g, ProteinContent 22.6 g, SaturatedFatContent 4.4 g, SodiumContent 363.5 mg, SugarContent 12.6 g

BALSAMIC ROASTED CHICKEN THIGHS WITH ROOT VEGETABLES ...

Balsamic Roasted Chicken Thighs with Root Vegetables ... image

I will always remember the way my grandmother's house smelled when she made these balsamic chicken thighs every Sunday. Ever since she gave me the recipe, the heartwarming flavors always take me back to my childhood. — Erin Chilcoat, Central Islip, New York

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

4 tablespoons olive oil, divided
3 tablespoons stone-ground mustard
2 tablespoons balsamic vinaigrette
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground pepper, divided
6 bone-in chicken thighs (about 2-1/4 pounds)
4 medium parsnips, peeled and cut into 1/2-inch pieces
1 medium sweet potato, peeled and cut into 1/2-inch pieces
4 shallots, chopped
1/4 teaspoon caraway seeds
4 tablespoons minced fresh parsley, divided
3 bacon strips, cooked and crumbled, divided

Steps:

In a bowl, whisk 3 tablespoons oil, mustard, vinaigrette and 1/2 teaspoon each salt and pepper until blended. Add chicken, turning to coat. Refrigerate, covered, 6 hours or overnight., Preheat oven to 425°. Place chicken, skin side up, on half of a greased 15x10x1-in. baking pan. Place parsnips and sweet potato in a large bowl; add shallots, caraway seeds and the remaining oil, salt and pepper and toss to combine. Arrange in a single layer on remaining half of pan., Roast chicken and vegetables 20 minutes. Stir vegetables; roast chicken and vegetables until a thermometer inserted in chicken reads 170°-175° and vegetables are tender, 15-20 minutes longer., Transfer vegetables to a bowl; toss with 2 tablespoons parsley and half of the bacon. Serve chicken with vegetables; sprinkle chicken with the remaining parsley and bacon.

Nutrition Facts : Calories 480 calories, FatContent 27g fat (6g saturated fat), CholesterolContent 85mg cholesterol, SodiumContent 604mg sodium, CarbohydrateContent 33g carbohydrate (10g sugars, FiberContent 5g fiber), ProteinContent 27g protein.

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