Onion Chicken in Balsamic Sauce

Onion Chicken in Balsamic Sauce

192
GYPSY-WITCH 5

"I invented this one night when these were the only ingredients I had on hand. It's the first time my husband ever raved--and I mean RAVED--about my cooking. He was still talking about it days later! Serve over noodles if desired."

Ingredients

{{adjustedServings}} servings 439 cals
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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 439 kcal
  • 22%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
  3. Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
  4. Combine the stock and vinegar. Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Pour mixture over chicken and stir in the sun dried tomatoes. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.
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Reviews

192
  1. 247 Ratings

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I have made this recipe several times now and my husband and I have enjoyed it thoroughly. After the first time, I made some changes and fine tuned it with much success. I did the following: 1...

WONDERFUL!!! What a hit! I changed just a few things just like in someone before post. I used boneless skinless chicken breast just because we prefer these. I made recipe as it said until you pu...

I was looking for an onion/balsamic vinegar/chicken dish and found this one to be closest to what my taste buds were looking for. Although I did change it up a little bit. I used chicken breas...