This one-pot braised balsamic chicken thigh recipe delivers tender chicken thighs with big flavours! With sweet honey and tangy balsamic vinegar complements this delicious dish perfectly. Serve with couscous, rice or salad.
Brighten up your next meal with this delicious Braised Balsamic Chicken Thighs! This recipe is simple and easy to make with a few ingredients and sweet and tangy flavours you and your family will love!
With this recipe, you are guarantee to have moist and tender chicken thighs. They are simmered in a balsamic vinegar and honey sauce with pureed tomatoes. The herbs and cherry tomatoes adds a fresh element to this dish, which I love and I know you will too!
WHY YOU WILL LOVE THIS BALSAMIC CHICKEN RECIPE
- Juicy and tender chicken
- Easy to make
- Gluten-free, daily free and healthy recipe
- Sweet and tangy yummy flavours
- It freezes up to 3 months
INGREDIENTS AND SUGGESTIONS
- Chicken thighs: I used hormone and antibiotic free boneless and skinless, you can substitute with chicken breasts or bone-in chicken thighs, keeping in mind the internal temperature for cooked chicken is 165℉ or 74℃
- Extra Virgin Olive Oil
- Onion and garlic
- Balsamic vinegar: recommend using a good quality aged balsamic vinegar; I was gifted a local aged balsamic vinegar and a good quality balsamic vinegar has more depth and intense with a balance of sweetness and the texture is rich
- Honey: I live to use local honey
- Tomato puree: I used organic passata tomato puree and you can substitute with diced tomatoes
- Herbs: dry oregano, fresh thyme and parsley for garnishing
- Cherry tomatoes: were organic for a local farmer and grape tomatoes or heirloom cherry tomatoes are options
- Seasonings: Himalayan sea salt and pepper
HOW TO MAKE THIS RECIPE
Season chicken thighs with salt and pepper. Set aside. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs to the skillet and brown thighs on each side for about 3 minutes. Transfer to a plate.
Lower the heat and add onion, sauté for 4 minutes, add garlic and continue sauteing for another minute until onions are softened and garlic releases it’s aroma.
Stir in balsamic vinegar and honey and cook at a simmer for 2-3 minutes.
Add the tomato puree, oregano, thyme and cherry tomatoes. Return the chicken back into the skillet and coat with the sauce. Season with salt and pepper. Continue to simmer for 20 minutes covered with a lid. Remove the lid the last 5 minutes.
Adjust the seasoning if necessary. Garnish with parsley and fresh thyme. Serve with couscous, rice or salad.
During the simmering process, the balsamic vinegar will reduce and it will thicken and the flavour becomes more intense. By adding the honey, it helps to balance the tanginess of the balsamic vinegar. Don’t forget to remove the lid for the last 5 minutes of cooking.
STORING
This recipe will keep up to 3 days by properly storing in the refrigerator in a container with a lid. It will freeze up to 3 months in an appropriate freezer safe container.
I like to try different grains when it comes to my recipes. Even though rice would be a great side/grain for this chicken recipe, I wanted to try couscous and I must say it worked so well. I added chopped parsley to the couscous to give some fresh flavour since couscous is quite bland tasting. Season with salt and pepper if you desire.
DID YOU MAKE THIS RECIPE……..
If so, I would love to hear your comments, suggestions and any recommendations. Enjoy!
This recipe has bold rich flavours and I would suggest to keep your sides simple with some flavour that isn’t going to conflict with this recipe. I would suggestion couscous, Mushroom Fried Rice, basmati rice, Asparagus and Avocado Orzo Salad, and Pear Balsamic Salad with Goat Cheese and Honey Glazed Walnuts.
Braised Balsamic Chicken Thighs
Equipment
- 1 large skillet or cast iron pan
Ingredients
- 6 boneless, skinless chicken thighs
- salt and pepper
- 1 tbsp extra virgin olive oil, plus extra
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 tbsp balsamic vinegar
- 1 tsp honey
- 1/2 cup tomato puree (passata)
- 1/2 tsp oregano
- 2-3 sprigs fresh thyme
- 6 oz organic cherry tomatoes
- 1 tbsp parsley, chopped
- 1/2 tsp Himalayan salt
- 1/2 tsp pepper
Instructions
- Season chicken thighs with salt and pepper. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs to the skillet and brown thighs on each side for about 3 minutes. Transfer to a plate.
- Lower the heat and add onion, sauté for 4 minutes, add garlic and continue sauteing for another minute until onions are softened and garlic releases it's aroma.
- Stir in balsamic vinegar and honey and cook at a simmer for 2-3 minutes.
- Add the tomato puree, oregano, thyme and cherry tomatoes. Return the chicken back into the skillet and coat with the sauce. Season with salt and pepper. Continue to simmer for 20 minutes covered with a lid. Remove the lid the last 5 minutes.
- Adjust the seasoning if necessary. Garnish with parsley and fresh thyme. Serve with couscous, rice or salad.
