Chicken Thighs in White Wine and Balsamic Vinegar; Weekly Menu

I never cook chicken thighs.

I have nothing against them.

Back in the beginning of time, when I first started fixing chicken breasts, they were not ‘boneless and skinless’.  I had to do that bit myself with a sharp knife.

Chicken thighs are not boneless and skinless – at least not here, and, to be honest, I just didn’t feel like getting out my skinning knife again.

I finally saw the error of my ways.

I decided to compromise.  I would skin them (easy) but not bother to bone them.

Mon mari was please.

Frankly, so was I.

For the record, unlike some people who shall remain nameless, I do eat the skin of all poultry, but only when it’s crispy from being roasted or grilled.

I can’t abide it if it’s limp from being cooked in a sauce or braised.

Also, for the record, I know that the crispy chicken skin, that has been basted in butter, oil and salt is bad for my health in oh so many ways.

I don’t care.  Keep your hands off; it’s mine.

Chicken Thighs in White Wine and Balsamic Vinegar

Chicken Thighs in White Wine and Balsamic Vinegar

4 chicken thighs
1 onion
2 cloves garlic,
1/2 cup (4oz, 120gr) chicken stock
1/2 cup (4oz, 120gr) white wine
3 tbs Balsamic wine vinegar
2 tbs tomato paste
1/2 tsp marjoram
1/2 tsp thyme
2 tsp cornstarch (corn flour, maizena) dissolved in 2 tbs water

Skin the thighs by simply pulling it off. You may need to cut in a few places. Discard skin.
Finely chop onion and mince garlic. Heat oil in medium nonstick skillet over medium-high heat. Add chicken thighs and brown on both sides, about 5 minutes. Add onion, garlic and sauté 5 minutes longer. Add stock, wine, vinegar, tomato paste, herbs and stir to combine. Turn the thighs once or twice to coat with sauce. Cover, reduce heat and simmer 15 minutes.
To finish: Remove thighs to a small platter. Dissolve cornstarch in water. Increase heat under sauce, add cornstarch and stir until thickened and clear. Spoon over chicken thighs and serve.

In
addition
to
this,
for
the
weekly
menu
for April 9 we have Scallops in Tomato Cream, Asparagus Mimosa, Steamed Artichokes with Creamy Yogurt Sauce, Risotto with Feta, Ham and Peas, Chicken with Spinach, Red Onion and Red Pepper….

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7 thoughts on “Chicken Thighs in White Wine and Balsamic Vinegar; Weekly Menu”

  1. They look great! I’ve always used skinless breasts for everything and only recently found out how great other parts of the chicken are, especially cooked with skin.

  2. I started cooking chicken thighs recently and must admit I enjoy them. I like your combination of flavors. A nice sauce to spoon with bread.

  3. I like skin the same way too, only, here in India, the butchers remove the skin unless we specifically ask them to keep it on. So we don’t eat a lot of it, unless we go to KFC or McDonald’s. I’m trying to give up eating chicken because of all the hormones it’s supposed to injected with, but had fried chicken for a treat and I ate only the crispy portion.

  4. I don’t think we’ve ever cooked chicken breasts; we ALWAYS choose chicken thighs. Skinned please. Thighs have more flavour. But we really have to stop telling people that thighs are better! It will drive the price up. 😉
    I’m with you. Skin that gets limp and disgusting when coated with sauce. (Crisp roasted chicken skin, on the other hand… I’m afraid we fight over that.)

  5. Ina, that sounds good, is it posted?
    Mimi, I’m the same, always the breasts…. Time to change!
    Val, in between winter and barbecue, right!
    Simona, I’m glad I’m able to get them now… still have to skin them, tho
    sra, but the very best skin is on Peking Duck – yum….
    Elizabeth, the thighs are good, I think I’m converted…. Crisp skin… see above… Yeah, it’s a fight.

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