What’s Cooking Wednesday this week is a quick chicken recipe that has been a long-time favorite for me. It’s delicious with mashed potatoes, like these. I adapted the chicken recipe from a recipe in a Cooking Light issue from years and years ago – they have a slightly different approach and their result is equally tasty – I just adapted the recipe so that the onions would get more caramelized and the chicken had a little more seasoning. I of course had long pitched the relevant Cooking Light issue, but MyRecipes.com came to the rescue – I sometimes find that I have an easier time searching for a Cooking Light recipe on MyRecipes.com (which culls recipes from Cooking Light, Real Simple, Southern Living, and Health, among others) than on the Cooking Light site itself.
As always, be sure to check out Tales from the Fairy Blogmother, aka the home of What’s Cooking Wednesday. You will see this week’s participants and links to their recipes in addition to Shan’s recipe.
Hopefully by next week I will have pictures downloaded and resized – I made a couple of new-to-me recipes that photographed well and can’t wait to share them.
Chicken with Red Onions and Balsamic Vinegar
Serves 2 people
2 teaspoons olive oil
1 pound red onion, cut into (1/2-inch-thick) slices and separated into rings (about 3 medium)
4 (6-ounce) chicken thighs, skinned
1/2 to 1 teaspoon fresh thyme (or ½ to 1 teaspoon dried herbs, like a mixture of dried oregano and dried marjoram or some Italian dried herb seasoning)
4 teaspoons balsamic vinegar, divided
handful chopped fresh flat-leaf parsley (about 1/3 of a cup)
Heat the oil in a large nonstick skillet over medium heat. Add the onion, and some salt and pepper. Cover skillet with foil and set a lid or plate on top to smother onions, for 10 minutes. Stir occasionally. Uncover pan and let juices cook off a little. Season the chicken with pepper. Push the onions to one side of the pan, add the chicken and brown each side, then mix with the onions and herbs, and sprinkle mixture with 3 teaspoons vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. If you find the mixture sticks to the pan, you can always add 1/4 cup of water or chicken broth. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates. Stir in 1 teaspoon vinegar and chopped parsley.