Balsamic and Red Wine-Braised Chicken Thighs

   Braising meat is one of my favorite ways to cook.  The result is so tender and juicy and flavorful, and this dish is no exception. It’s easy to make, delicious, and equally appropriate for company or for a weeknight dinner for the family.  Try it this week!
 ---Karly 

BALSAMIC AND RED WINE-BRAISED CHICKEN THIGHS
4-6 chicken thighs, bone-in and skin on
Olive Oil
Flour
1 onion, halved and thinly sliced
1 tablespoon butter
¼ cup balsamic vinegar
¾ cup red wine
Chicken stock
Handful of fresh parsley, chopped
 
     Preheat your oven to 400 degrees. Put the chicken thighs and some flour in a big Ziploc bag and shake to coat the chicken well.  Heat some olive oil in an ovenproof pan/skillet over medium-high heat. When the oil is hot, put in the chicken and cook until well browned and crisp, 3-4 minutes per side. Remove the chicken and set aside.  
     Melt the butter in the skillet. Add the onion, and cook, stirring, until crisp-tender, about 3 minutes. Add the vinegar and red wine and bring to a boil. Reduce the heat, and simmer until the mixture is reduced by half. Put the chicken back in the pan, skin side up, and add just enough chicken stock to come about three-quarters of the way up the sides of the chicken.  
     Put the pan, uncovered, into the 400 degree oven and bake 45-minutes to an hour, until the chicken is done. It will depend on the size of the thighs, and I recommend using a meat thermometer to be sure. Once the chicken is done, take it out of the oven, remove the chicken from the pan and set aside, and bring the sauce to a simmer on the stove-top. Add the parsley, then reduce the heat and simmer for 5-10 minutes. Serve the chicken with the sauce on top.

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