Easy Braised Balsamic Chicken

Prep Time
Cook Time
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"An easy and inexpensive chicken dish. Serve along side a mix of roasted potatoes, artichoke hearts, and pearl onions; and salad for a perfect mid week meal."

Original recipe yields 4 servings
  • Garnish


  • Serving Size: 1 (363.2 g)
  • Calories 571.9
  • Total Fat - 39.5 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 219 mg
  • Sodium - 400.1 mg
  • Total Carbohydrate - 13.6 g
  • Dietary Fiber - 0.9 g
  • Sugars - 10.4 g
  • Protein - 37.1 g
  • Calcium - 38.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.2 mg

Step 1

Chicken ... Remove the chicken from the refrigerator and let it come to room temp; to take the chill off. Season well with salt and pepper on each side.

Step 2

Saute ... Add the oil to a large saute pan on medium high heat and saute the thighs until golden brown on both sides. Remove to a plate while you start the sauce.

Step 3

Sauce ... Add the onion and garlic to the saute pan along with the drippings from the chicken and reduce to medium heat. Saute 2-3 minutes until they begin to soften. Deglaze the pan with the red wine, scraping up any bits off the bottom; then, add in the vinegar, broth, honey, thyme, bay leaf, and a pinch of both salt and pepper; you can re-season later. Return the chicken to the pan, cover and simmer for 20 minutes until the chicken is just about cooked through; uncover and cook an additional 5 minutes (approx.) until the sauce begins to thicken and the chicken is tender. Cooking time can vary depending on the size of the chicken thighs. You want the chicken tender and almost falling off the bone.

Step 4

Serve ... Roasted artichokes, potatoes and pearl onions are a great side and easy to prepare. Mashed potatoes or even pasta are also just as good. Finish with a salad for a great weeknight dinner. ENJOY!

Tips & Variations

No special items needed.



This are my kind of flavors. I LOVED it!!! 10 stars

review by:
(30 Oct 2014)

Derf "RIP" Forever in our Kitchen

I scaled the recipe to half cus i just had 5 thighs, worked out just fine. I used fresh thyme and fresh parsley from the garden. The flavours were outstanding and the colour was a rich brown, the chicken stayed juicey and was very tender. I used skinless boneless thighs. This will be made again, we loved it!

(5 Jul 2012)