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November 28, 2012

Balsamic Chicken Thighs

This is a quick and easy recipe that never fails to please. Since chicken thighs are usually inexpensive, it makes a economical meal. Serve with a rice side dish and a green salad.


Balsamic Chicken Thighs

2 pounds skinless chicken thighs
Salt and pepper, to taste
1/4 cup chopped shallot
1/4 cup balsamic vinegar
Cooking spray

Spray large frying pan, preheat. Rinse and pat dry thighs. Season with salt and pepper. Brown well on all sides.

Cover, reduce heat to medium, and cook for approximately 25 minutes, or until thighs are done depending on size.

Add shallots, cook for 2-3 minutes, until they soften. Stir in balsamic vinegar, cook for about 1 more minute, turn chicken to coat thoroughly.

Spoon sauce over thighs to serve.

Serves 4-5.

MF&L Staff at Maine Food & Lifestyle magazine.


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