Prep Time
15 Mins
Cook Time
39 Mins
Yield
3 servings (serving size: 2 thighs)

For an incredibly juicy and flavorful chicken entrée, braise browned chicken thighs in balsamic vinegar, honey, and wine, then serve with the reduced sauce.

How to Make It

Step 1

Preheat oven to 350°. Season chicken with salt and pepper, and heat olive oil in a braising pan over medium-high heat. Sear chicken thoroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to a plate.

Step 2

Add shallots and thyme to the pot, and sauté until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.

Step 3

Add vinegar, broth, honey, bay leaf, and chicken to the pot, and bring to a simmer. Cover tightly and transfer to oven. Cook 30 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.

Step 4

Remove the pan from the oven and transfer chicken to a plate. Remove bay leaf, and skim off and discard any fat floating on the surface of the sauce. Cook sauce uncovered on a burner over medium-high heat to reduce liquid by half, until it has the consistency of a light syrup. Reduce heat to medium-low, add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat. Serve hot.

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