Chicken Thighs, White Wine & Balsamic Vinegar Sauce
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.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Chicken
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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
