Balsamic Braised Chicken

Servings

Serving size

4 ounces chicken with vegetables

COOKING TIME

60 Minutes

This recipe can be multiplied and makes great leftovers.

Serve with Brown Rice or Roasted Potatoes

Ingredients

2 tsp. Olive oil

1 large White onions (sliced)

8 ounces Boneless, skinless chicken thighs (leave whole)

1/4 cup Balsamic vinegar

2 tsp. Dijon mustard

8 ounce Grape or cherry tomatoes (left whole)

1 tsp., leaves Dried basil

1/2 tsp., leaves Dried oregano

1/2 tsp., leaves Dried thyme

1/4 tsp. Dried marjoram

1/4 tsp. Salt

2 cups No salt added vegetable stock

Instructions

Preheat the oven to 325°F.

Place a large skillet over medium high heat.

Add the olive oil and then the onion.

Cook for about 5 to 7 minutes. Stir frequently and do not allow the onions to brown.

Add the chicken, vinegar, mustard, tomatoes, basil, oregano, thyme, marjoram, salt, and vegetable stock.

Stir until blended and cover the skillet.

Place in the oven and braise for 40 minutes.

Serve.

Serve this recipe with one of these starch side dishes.

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Roasted Potatoes

Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…