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To begin with this recipe, we must prepare a few components. You can cook balsamic chicken thighs using 15 ingredients and 12 steps. Here is how you cook it.
Ingredients needed to cook Balsamic Chicken Thighs:
- 10 boneless,skinless chicken thighs; each cut into 3 strips
- 1 green bell pepper; medium dice
- 1 red bell pepper; medium dice
- 1 yellow squash; medium dice
- 1 small red onion; medium dice
- 4 garlic cloves; creamed
- 4 C long grain rice
- 8 C vegetable stock
- 1 C balsamic vinegar
- 1 pinch sugar
- 1 stick butter
- 3/4 oz fresh basil; chiffonade
- as needed olive oil
- as needed extra virgin olive oil
- as needed kosher salt & black pepper
Pour in the sauce and bring to a boil. For an easy weeknight meal or a casual weekend get together, Balsamic Chicken Thighs are always a welcome sight at the table. Marinated in balsamic vinegar, honey with fresh herbs and garlic, this chicken is tender, juicy, tangy, and sweet. Sprinkle thyme and black pepper over chicken thighs.
Steps to make Balsamic Chicken Thighs:
- Let chicken sit at room temp for 30 minutes to 1 hour.
- Drizzle enough olive oil over the chicken to coat. Toss. Season with salt and pepper.
- Combine rice and vegetable stock in a medium sized saucepot. Add a pinch of salt and pepper. Bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes. Remove from heat, but do not remove the lid. Let steam 5 minutes.
- Heat a large saucepot with olive oil.
- Brown chicken on both sides and remove to a plate.
- Add squash, bell peppers, and onions. Season with salt and pepper. Cook on high heat for 2 minutes. Reduce heat to medium and cook until veggies are tender, about 5 minutes. Add garlic during last minute of cooking.
- Melt butter slowly in a small saucepan until browned. Not black. Remove from heat.
- Add garlic and chicken. Cook 1 minute.
- Add balsamic and sugar. Reduce over medium heat until nearly dry.
- Serve over rice. Drizzle with brown butter. Garnish with basil.
- Try serving with a salad dressing, with a drizzle of extra virgin olive oil, or extra vinegar if a sauce is desired. Parmigiano Reggiano makes a great garnish as well.
- Variations; Parsley, thyme, oregano, zucchini, sage, thyme, tomatoes, lemon, beef, pork, ricotta, gruyere, parmesean, romano, goat cheese, mozzarella cheese, prosciutto, provolone, fennel, figs, dijon, country mustard, kale, spinach, arugula, brown rice, shallots, scallions, chives, caramelized onions,
Spray a nonstick pan with cooking spray and heat over medium-high heat. Remove from pan and keep warm. Place chicken, skin side up and well coated with marinade, into rimmed baking pan or dish. Add chicken thighs and toss until fully coated. Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped.
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