BALSAMIC-HONEY CHICKEN THIGHS
I wanted to create something light with relatively few ingredients that didn't have vying tastes. This was perfect. Very simple but delicious. The measurements for the broth and balsamic vinegar are approximate. I served it with thin no-yolk egg noodles with a little bit of browned butter, black pepper, and chopped sun-dried tomatoes. Great side.
Provided by Robin Seidel
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle thyme and black pepper over chicken thighs. Spray a nonstick pan with cooking spray and heat over medium-high heat. Cook chicken thighs on both sides until no longer pink in the center and the juices run clear, 10 to 15 minutes. Be careful not to overcook. Remove from pan and keep warm.
- Add mushrooms and shallots to the pan over medium heat. Add a splash of broth and cook until vegetables are slightly browned, 3 to 5 minutes. Add remaining broth, balsamic vinegar, and honey. Cook until slightly thickened, 1 to 2 minutes. Return chicken to pan and cook until warmed, 1 to 2 minutes.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 17.5 g, Cholesterol 70.1 mg, Fat 8 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 2.1 g, Sodium 216.5 mg, Sugar 9.2 g
HONEY BALSAMIC CHICKEN
This balsamic chicken is a recipe I adapted from a cookbook that featured quick and easy recipes. I adjusted the seasonings somewhat and added a bit more honey to better suit my tastes. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil until juices run clear, 4-7 minutes on each side. Remove and keep warm. , Add vinegar, honey and basil to the pan; cook and stir 1 minute. Return chicken to the pan; heat through, turning to coat with glaze.
Nutrition Facts : Calories 233 calories, Fat 8g fat (1g saturated fat), Cholesterol 78mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
HONEY-BALSAMIC CHICKEN
Short on ingredients, this marinated chicken bakes up tender and flavorful. It's good enough for company. Serve with rice and salad to complete the meal.
Provided by BAGRUBA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h45m
Yield 6
Number Of Ingredients 7
Steps:
- Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
- Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Pour chicken and marinade into a baking dish.
- Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 379.9 calories, Carbohydrate 13.3 g, Cholesterol 94.2 mg, Fat 24.7 g, Fiber 0.1 g, Protein 25.5 g, SaturatedFat 5.6 g, Sodium 114.4 mg, Sugar 13.1 g
BALSAMIC BRAISED CHICKEN WITH HONEY
Make and share this Balsamic Braised Chicken With Honey recipe from Food.com.
Provided by akgrown
Categories Chicken Thigh & Leg
Time 54m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*. Season chicken with salt and pepper, and heat olive oil in a dutch oven over med-high heat. Sear chicken thouroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to plate.
- Add shallots and thyme to the pot, and saute until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.
- Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven.
- Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.
- Remove chicken and bay leaf from pot and skim any fat from sauce. Cook sauce uncovered until reduced by half. Add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat.
Nutrition Facts : Calories 307.4, Fat 8.5, SaturatedFat 1.8, Cholesterol 114.5, Sodium 379.8, Carbohydrate 26.4, Fiber 0.2, Sugar 23.4, Protein 28
BALSAMIC HONEY MUSTARD CHICKEN THIGHS
Make and share this Balsamic Honey Mustard Chicken Thighs recipe from Food.com.
Provided by meredithwoodruff1
Categories One Dish Meal
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl whisk together the olive oil, balsamic vinegar, honey mustard, rosemary, garlic, salt and pepper.
- Add the chicken to a shallow dish and pour the marinade over mixing until the chicken is well coated and refrigerate for about an hour.
- Preheat grill to medium high.
- Grill the chicken, approximately 5-10 minutes on each side.
- Check to make sure the chicken is fully cooked, then serve.
Nutrition Facts : Calories 495.9, Fat 41.4, SaturatedFat 9, Cholesterol 127.4, Sodium 528.4, Carbohydrate 3, Fiber 0.1, Sugar 2.1, Protein 26.4
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- Preheat the oven to 375°F. Prepare small rimmed baking sheet by spraying lightly with non-stick spray.
- Place the chicken thighs, skin side up, in pan. Season the thighs with salt and pepper. Bake the thighs until the skin is crispy and the juices run clear when the thighs are pierced with a fork, 30 minutes. Internal temperature should read 165°F on a instant read thermometer.
- While the chicken roasts, combine the olive oil, honey, vinegar, and garlic in a small saucepan. Bring to a simmer over medium heat and simmer gently, stirring occasionally, until the sauce is thickened slightly, 5 to 7 minutes. Remove from the heat, and let stand for 5 minutes. Sauce will continue to thicken.
- Once the chicken is done, baste each thigh with the glaze and serve warm with additional sauce and cooked rice, if desired.
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