I like this recipe for a lot of reasons. In our house we love a good balsamic vinegar, the elevation of flavors you get from an infused balsamic cannot be matched, but with this recipe I go with just a high quality dark balsamic, no infusion needed and my husband pronounces it one of the best things he has ever eaten. Literally everything this recipe calls for is in my freezer or pantry at all times.
On the level of how much we love balsamics, I love white pepper. To me, it is just a better choice when cooking. While the original recipe from which this one was born calls for black pepper, I really think the tang of the balsamic braise is highlighted better with white pepper. I also like to use chicken thighs over chicken breasts here; the flavors are really better captured.
I have served this with everything from pasta to rice, but I think I like pasta the best. As a side bonus, I can make enough pasta for the adults to pair with the chicken AND for the kids to eat with some butter. #winning
Balsamic Braised Chicken Thighs
|Forgive me, apparently I need to wax my dining room table. Oops.|
2 lbs. boneless chicken thighs
2 tablespoons olive oil
1 chopped yellow onion
1 can (14.5 oz.) diced tomatoes
½ cup balsamic vinegar
½ tablespoon basil
½ tablespoon marjoram
1 teaspoon thyme
½ tablespoon oregano
Garlic salt and white pepper, for seasoning
Heat the olive oil in a fairly large sauté pan over medium high heat. Season the chicken thighs with garlic salt and white pepper. Add the chicken to the pan, browning on both sides, about 4 minutes. Add the onion to the chicken, browning it for about 3 minutes. Smother the chicken and onions with the tomatoes (and their juices) plus the balsamic vinegar; stir well. Add the herbs one at a time, stirring well, bringing to a boil. Cover and simmer for about 20 minutes.