Friday, January 18, 2008

Balsamic Chicken

I made this chicken dish tonight and YUM-O! It was perfect with broccoli & rice pilaf! Very easy to put together and the outcomes was outstanding enough that you could easily serve this during the week and your boyfriend would think you slaved over a stove for hours! ahem!

Courtesy of Everybody Likes Sandwiches

Balsamic Chicken
Adapted from Everybody Likes Sandwiches

6-8 skinless chicken thighs
1 T olive oil
1 small onion, sliced thinly
salt & pepper
1 T dried rosemary
1 c balsamic vinegar
6 cloves garlic, sliced

1. Preheat oven to 450 degrees. In a 9x13 baking dish, toss around onion slices and olive oil. Add chicken to dish and sprinkle with salt, pepper and rosemary. Peek in on the chicken to make sure that the onions don't burn up.

2. In a small saucepan, bring the balsamic vinegar and garlic to a boil. Keep sauce boiling until it reduces into a nice thick, syrupy consistency. Turn off heat and set aside.

3. When chicken is cooked, about 45 minutes later, scrape up all the onion bits from the bottom of the dish to loosen all the yummy bits and then pour over balasamic vinegar sauce over the chicken. Set dish to broil for 2-3 minutes or until bubbly. Serve with sauce heaped over chicken.

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