Chicken Thighs Braised in Port-Balsamic Sauce

Chicken Thighs Braised in Port-Balsamic Sauce


  • Rub:
  • 2 teaspoons instant minced onion
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • Chicken:
  • 12 chicken thighs (about 2 pounds), skinned
  • 4 1/2 teaspoons olive oil, divided
  • 16 pearl onions, peeled (about 5 ounces)
  • 1/2 cup port or other sweet red wine
  • 1/2 cup fat-free, less-sodium chicken broth
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 4 1/2 cups cubed Yukon gold or red potatoes (1 1/2 pounds)
  • 1/4 cup chopped fresh parsley


Preheat oven to 425°.

To prepare rub, combine onion through pepper in a small bowl.

To prepare chicken, sprinkle chicken thighs evenly with 1 tablespoon rub mixture. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side or until browned. Remove chicken from pan. Add 1 teaspoon oil and onions; sauté 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, vinegar, and salt; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes.

Combine 1 tablespoon rub mixture, the remaining 1 1/2 teaspoons oil, and potatoes; toss to coat. Place potatoes in a single layer on a baking sheet. Bake at 425° for 20 minutes or until tender; toss with parsley. Serve chicken with potatoes and sauce.

  • Yield: Serves 6 (serving size: 2 thighs, 3/4 cup potato, and 1/4 cup sauce)

Nutritional Information

Calories per serving: 302
Caloriesfromfat per serving: 24%
Fat per serving: 8g
Saturated fat per serving: 1.6g
Monounsaturated fat per serving: 3.9g
Polyunsaturated fat per serving: 1.5g
Protein per serving: 25g
Carbohydrate per serving: 30g
Fiber per serving: 3.1g
Cholesterol per serving: 94mg
Iron per serving: 3mg
Sodium per serving: 838mg
Calcium per serving: 42mg