Chicken Thighs with Onions and Balsamic Vinegar
Braised Chicken Thighs with Olives and Basil



Here are a couple of lovely recipes for chicken thighs, boned or boneless
doesn't really matter.

Chicken Thighs with Onions and Balsamic Vinegar

2 tsp olive oil
1 pound red onion, chopped
1/2 tsp coarsely ground black pepper
1/4 tsp salt
4 chicken thighs, skinned
1/4 tsp dried oregano or 1 large sprig fresh
1 tsp fresh chives
3 Tbsp balsamic vinegar
1 lemon, halved

Heat olive oil in a large, nonstick skillet over medium heat. Add the
onion, pepper, and salt. Saute about 5 minutes. (You're not looking for
much change in the texture of the onion at this point.) Add chicken,
oregano, and chives to pan. Sprinkle with balsamic vinegar. Squeeze 1
lemon half over it all. Stir, cover, reduce heat, and simmer 25 minutes
or until chicken is done. Uncover, increase heat, and cook until liquid
almost evaporates. Squeeze remaining lemon half over chicken, stir, cook
another minute. Serves 2.



Braised Chicken Thighs with Olives and Basil

Servings:4

1 tablespoon olive oil
8 chicken thighs (about 3 pounds in all)
1 teaspoon salt
Fresh-ground black pepper
1 onion, chopped
12 cloves garlic, peeled
2 tsp chopped fresh rosemary, or 3/4 tsp dried rosemary
1/2 cup dry white wine
1/2 cup canned low-sodium chicken broth or homemade stock
1 cup canned crushed tomatoes in thick puree
1/3 cup halved and pitted black olives
1/3 cup chopped fresh basil

In a large deep frying pan, heat the oil over moderately high heat. Season
the chicken with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Put the
chicken in the pan and brown well on both sides, about 8 minutes in all.
Remove. Pour off all but 1 tablespoon of the fat. Reduce the heat to
moderately low. Add the onion and garlic and cook, stirring occasionally,
until the onion starts to soften, about 5 minutes. Add the rosemary and
wine. Bring to a simmer, scraping the bottom of the pan to dislodge any
brown bits. Boil until the wine is reduced to approximately 1/4 cup, 1 to
2 minutes. Add the broth, tomatoes, olives, the remaining 1/2 teaspoon
salt, and the chicken, skin-side up, with any accumulated juices. Cover
and simmer until the chicken is just done, 20 to 25 minutes. Push the
chicken to the side of the pan and then mash the garlic cloves with a
fork. Stir in 1/8 teaspoon pepper and the basil, bring just to a simmer,
and serve.

Being lazy I just use already chopped garlic and dry basil if I don't have
fresh.

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