Balsamic Chicken
prep time: 15 mintues | cook time: 40 minutes | makes 4-6 servings
2.25 lbs skinless, boneless chicken thighs
2 tbsp olive oil
8 oz button or cremini mushrooms, sliced
1 onion, diced
3 cloves garlic, minced
2 tbsp tomato paste
1/2 cup balsamic vinegar
1/2 cup chicken stock
1/4 cup brown sugar or honey
fresh rosemary
salt & pepper
heat a dutch oven or saute pan over medium-high heat. Season chicken thighs with salt and pepper. heat olive oil in the pan and sear chicken thighs. Allow to cook for 3-4 minutes before flipping. Brown the other side, cooking 3-4 additional minutes. Move seared chicken to a plate.
In the same pan in remaining oil and drippings, add the mushrooms, onions and garlic. Season with salt and pepper. Cook, stirring occassionally until veggies start to soften, about 8 minutes.
Stir in tomato paste, allow to cook for 1 minute. Pour in balsamic, stock and sugar. Place partially cooked chicken back in the pan and simmer, covered, for about 25 minutes. lower heat if necessary.
Uncover and allow the dish to cook for an additional 10-15 minutes or until sauce starts to thicken and reduce and chicken is tender. Top with chopped fresh rosemary.