Balsamic Braised Chicken from Food52
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Braised Balsamic Chicken from Food52

A delicious chicken recipe from Food52.  Use a premium grade balsamic vinegar and mushrooms. Leave out the honey and dried fruit.  Very easy to prepare and quite delicious.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Fowl
Cuisine: International
Keyword: balsamic, chicken
Author: Food 52 with Suggested Modifications


For the Chicken

  • 8 bone-in chicken thighs
  • 1 tablespoon olive oil
  • 1 onion halved. We doubled it!
  • 2 garlic cloves minced
  • 1/2 cup fresh or froze apricot pices We left it out.
  • 1/2 cup fresh or frozen figs, halved We left it out.
  • 8-16 ounces mushrooms sliced (IF NOT USING FRUIT)

For the Glaze

  • 1/2 cup balsamic vinegar
  • 2 tablespoons dijon mustard
  • 2 tablespoons honey We left it out!
  • 1 tablespoon fresh thyme or 1/2 teaspoon dried


For the Glaze

  • Make the sauce while the chicken thighs are cooked. Combine the balsamic vinegar, mustard, honey, and thyme. Whisk until combined and set aside.
    Balsamic Vinegar Glaze

For the Chicken

  • Preheat oven to 350 degrees.
  • Season chicken thighs with salt and pepper. In an oven-safe pan like a Le Creuset, brown chicken in olive oil, skin side down, until skin is crispy. Turn chicken, brown slightly and remove from the pan. Set aside.
  • Add sliced onion to the pan and cook until soft. Add garlic and cook until fragrant. If using mushrooms, add and saute until cooked.
  • Nestle the chicken amongst the vegetables in the pan, skin side up.
  • If using the fruit, add the apricots and figs, tucking them around the thighs. Ignore this step if you're using the mushrooms.
  • Spoon the glaze over the chicken. Bake for 20-30 minutes until chicken reaches 160-165 degrees. Remove the chicken from the sauce and serve the sauce separately.
    Balsamic chicken with mushrooms


Save time.  Prepare the glaze our sauce while the thighs are being browned. 
I used a premium grade balsamic vinegar for the glaze.  As such, I eliminated the honey.  For those who use grocery-store balsamic vinegar, the honey might be required to cut through the acidic aftertaste.
For the same reason, I avoid fruits - too sweet!    I recommend doubling the onion and mushrooms in this recipe.