Chicken Thighs, White Wine & Balsamic Vinegar Sauce

Balsamic Chicken Thighs

If you can get boneless, skinless chicken thighs this is a snap to make. If you have to skin them, as I do, see notes.


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


  • Heat oil in medium nonstick skillet over medium-high heat. 
  • Add chicken thighs and brown lightly 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 or 2 plates. 
  • Increase heat under sauce, add cornstarch mixture and stir until thickened and clear. 
  • Spoon over chicken thighs and serve.


Skinning chicken thighs is easy: find the side where your fingers can easily slip under the skin. Grip the skin and pull off to the opposite side then cut off with a sharp knife.

Keywords: chicken thighs, balsamic vinegar sauce, skillet chicken

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