Chicken Thighs with Sweet
Red Onions and Balsamic Vinegar

Yield: 2 servings (serving size: 2 thighs and 1 C onion mixture)
Source: Cooking Light Annual Recipes 2002 pg 136


2 tsp olive oil
1 lb red onions, cut into 1/2" slices and separated into rings
1/2 tsp coarsely ground black pepper, divided
1/4 tsp salt, divided
4 (6oz) chicken thighs, skinned
1/4 tsp dried oregano
1/4 tsp dried marjoram
4 tsp balsamic vinegar, divided
2 T chopped fresh flat leaf parsley (I omitted)
4 lemon wedges (I omitted)


  1. Heat oil in a large nonstick skillet over medium heat. Add onion, 1/4 tsp pepper and 1/8 tsp salt. Sauté 5 minutes.
  2. Add 1/4 tsp pepper, 1/8 tsp salt, chicken, oregano and marjoram to pan and sprinkle with 3 tsp vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Uncover, increase heat and cook 2 minutes or until liquid almost evaporates. Stir in 1 tsp vinegar and sprinkle with parsley. Serve with lemon wedges.


Healthy Units: 8 per serving or Core
Cal 371, fat 12.8 g, fiber 4.6 g, 474 mg sodium

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