Flavorful chicken thighs are simmered in a savory balsamic vinegar and herb sauce to make a simply elegant and exquisite dish with very little effort.
cost per recipe: $8.96
The price is determined by the national average.
pounds boneless, skinless chicken thigh
tablespoons all-purpose flour
tablespoon olive oil
large onion, chopped (about 1 cup)
cloves garlic, minced
cup Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons balsamic vinegar
teaspoon dried thyme, crushed
cups long grain white rice, cooked according to package directions (about 6 cups)
Coat the chicken with the flour.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken in 2 batches and cook until well browned on both sides. Remove the chicken from the skillet.
Add the onion and garlic to the skillet and cook until they're tender. Stir the broth, vinegar and thyme in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the rice.