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

Ingredients

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

Instructions

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

Notes

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.