Active Time:15 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:15 minsTotal Time:35 minsServings:4
Active Time:15 mins
Active Time:
15 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil, divided4largebone-in chicken thighs, skin removed½teaspoongarlic powder½teaspoonsalt, divided½teaspoonground pepper, divided1mediumonion, halved and thinly sliced½cuplow-sodium chicken broth⅓cupbalsamic vinegar1tablespoonhoney
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil, divided
4largebone-in chicken thighs, skin removed
½teaspoongarlic powder
½teaspoonsalt, divided
½teaspoonground pepper, divided
1mediumonion, halved and thinly sliced
½cuplow-sodium chicken broth
⅓cupbalsamic vinegar
1tablespoonhoney
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. Cook the chicken, turning once, until well browned on both sides, 6 to 8 minutes total. Transfer to a plate.Lower heat to medium and add the remaining 1 tablespoon oil and onions to the pan. Cook, stirring, until mostly softened, about 4 minutes. Add broth, vinegar, honey and the remaining 1/4 teaspoon each salt and pepper; whisk to combine. Return the chicken to the pan, partially cover and cook, turning once, until the liquid has reduced and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, 10 to 15 minutes.Photography / Jacob Fox, Styling / Sammy MilaOriginally appeared: EatingWell.com, November 2021; updated November 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. Cook the chicken, turning once, until well browned on both sides, 6 to 8 minutes total. Transfer to a plate.Lower heat to medium and add the remaining 1 tablespoon oil and onions to the pan. Cook, stirring, until mostly softened, about 4 minutes. Add broth, vinegar, honey and the remaining 1/4 teaspoon each salt and pepper; whisk to combine. Return the chicken to the pan, partially cover and cook, turning once, until the liquid has reduced and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, 10 to 15 minutes.Photography / Jacob Fox, Styling / Sammy Mila
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. Cook the chicken, turning once, until well browned on both sides, 6 to 8 minutes total. Transfer to a plate.
Lower heat to medium and add the remaining 1 tablespoon oil and onions to the pan. Cook, stirring, until mostly softened, about 4 minutes. Add broth, vinegar, honey and the remaining 1/4 teaspoon each salt and pepper; whisk to combine. Return the chicken to the pan, partially cover and cook, turning once, until the liquid has reduced and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, 10 to 15 minutes.
Photography / Jacob Fox, Styling / Sammy Mila
Originally appeared: EatingWell.com, November 2021; updated November 2022
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Nutrition Facts(per serving)293Calories13gFat11gCarbs30gProtein
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.
