Balsamic Chicken With Thyme Recipes

HONEY-BALSAMIC CHICKEN

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BALSAMIC CHICKEN WITH THYME

Steps:

• Mix flour and 1/2 tsp each salt and pepper on a plate.
• Add chicken; turn to coat.
• Shake off excess.
• In a large heavy skillet, heat oil over medium heat.
• Add chicken and cook, turning once, 15 minutes or until browned and cooked through.
• Remove to a plate; cover to keep warm.
• Add onion to skillet and saute 1 to 2 minutes until lightly browned.
• Add broth, vinegar, thyme and remaining 1/4 tsp each salt and pepper.
• Bring to a boil and cook, stirring often, 7 minutes or until onions are soft and sauce is syrupy.
• If the onion isn't soft after cooking 7 minutes, add a little more broth and continue cooking until it is.
• To serve: Place chicken on serving plates and spoon on onions and sauce.

BALSAMIC THYME CHICKEN

Steps:

• Preheat over to 350 degrees F.
• Spray shallow one quart baking dish with veg spray.
• Heat margarine in med.
• nonstick skillet over med high heat.
• Add chicken and cook until slightly browned; remove chicken to baking dish.
• Pour broth into skillet, add peppers, onion and thyme; simmer about ten minutes.
• Lift veggies from skillet with a slotted spoon and arrange on top of chicken.
• In small bowl, combine vinegar, sugar, salt and pepper; Pour into skillet, bring to a boil and simmer about five minutes.
• Pour over chicken, cover, and bake for 20 minutes or till chicken is tender.