Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided4large bone-in chicken thighs (about 2 lbs., 3 oz. total), skin removed½teaspoongarlic powder½teaspoonsalt, divided½teaspoonground pepper, divided1mediumred onion, halved and thinly sliced½cuplow-sodium chicken broth¼cupbalsamic vinegar2teaspoonsgrated lemon zest3tablespoonslemon juice2teaspoonsbrown sugar1 ½teaspoonschopped fresh thymeor1/2 teaspoon dried1tablespoonunsalted butter
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
4large bone-in chicken thighs (about 2 lbs., 3 oz. total), skin removed
½teaspoongarlic powder
½teaspoonsalt, divided
½teaspoonground pepper, divided
1mediumred onion, halved and thinly sliced
½cuplow-sodium chicken broth
¼cupbalsamic vinegar
2teaspoonsgrated lemon zest
3tablespoonslemon juice
2teaspoonsbrown sugar
1 ½teaspoonschopped fresh thymeor1/2 teaspoon dried
1tablespoonunsalted butter
DirectionsHeat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken all over with garlic powder and 1/4 teaspoon each salt and pepper. Add the chicken to the pan and cook, turning once, until well browned on both sides, 6 to 8 minutes total. Transfer to a plate and keep warm.Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliReduce heat to medium and add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened and lightly browned, about 3 minutes.Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliWhisk broth, vinegar, lemon zest, lemon juice, brown sugar, thyme and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Add the broth mixture to the pan; cook for 30 seconds, stirring and scraping to loosen browned bits from the bottom of the pan. Return the chicken and any accumulated juices to the pan. Partially cover and cook, turning occasionally, until the liquid has reduced and an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 10 to 15 minutes. Transfer the chicken to a serving plate. Stir butter into the sauce. Serve the sauce over the chicken.Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliOriginally appeared: EatingWell.com, July 2022
Directions
Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken all over with garlic powder and 1/4 teaspoon each salt and pepper. Add the chicken to the pan and cook, turning once, until well browned on both sides, 6 to 8 minutes total. Transfer to a plate and keep warm.Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliReduce heat to medium and add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened and lightly browned, about 3 minutes.Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliWhisk broth, vinegar, lemon zest, lemon juice, brown sugar, thyme and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Add the broth mixture to the pan; cook for 30 seconds, stirring and scraping to loosen browned bits from the bottom of the pan. Return the chicken and any accumulated juices to the pan. Partially cover and cook, turning occasionally, until the liquid has reduced and an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 10 to 15 minutes. Transfer the chicken to a serving plate. Stir butter into the sauce. Serve the sauce over the chicken.Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Heat 1 tablespoon oil in a large skillet over medium-high heat. Season chicken all over with garlic powder and 1/4 teaspoon each salt and pepper. Add the chicken to the pan and cook, turning once, until well browned on both sides, 6 to 8 minutes total. Transfer to a plate and keep warm.
Reduce heat to medium and add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until the onion is softened and lightly browned, about 3 minutes.
Whisk broth, vinegar, lemon zest, lemon juice, brown sugar, thyme and the remaining 1/4 teaspoon each salt and pepper in a small bowl. Add the broth mixture to the pan; cook for 30 seconds, stirring and scraping to loosen browned bits from the bottom of the pan. Return the chicken and any accumulated juices to the pan. Partially cover and cook, turning occasionally, until the liquid has reduced and an instant-read thermometer inserted in the thickest part without touching bone registers 165°F, 10 to 15 minutes. Transfer the chicken to a serving plate. Stir butter into the sauce. Serve the sauce over the chicken.
Originally appeared: EatingWell.com, July 2022
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Nutrition Facts(per serving)340Calories20gFat9gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
