Recipe of Perfect Balsamic Chicken Thighs

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Balsamic Chicken Thighs

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We hope you got benefit from reading it, now let’s go back to balsamic chicken thighs recipe. To cook balsamic chicken thighs you need 15 ingredients and 12 steps. Here is how you do that.

The ingredients needed to make Balsamic Chicken Thighs:

  1. Get 10 of boneless,skinless chicken thighs; each cut into 3 strips.
  2. Use 1 of green bell pepper; medium dice.
  3. Provide 1 of red bell pepper; medium dice.
  4. Take 1 of yellow squash; medium dice.
  5. You need 1 of small red onion; medium dice.
  6. Get 4 of garlic cloves; creamed.
  7. Get 4 C of long grain rice.
  8. You need 8 C of vegetable stock.
  9. Get 1 C of balsamic vinegar.
  10. Take 1 pinch of sugar.
  11. Prepare 1 stick of butter.
  12. You need 3/4 oz of fresh basil; chiffonade.
  13. Use as needed of olive oil.
  14. Provide as needed of extra virgin olive oil.
  15. Take as needed of kosher salt & black pepper.

Steps to make Balsamic Chicken Thighs:

  1. Let chicken sit at room temp for 30 minutes to 1 hour..
  2. Drizzle enough olive oil over the chicken to coat. Toss. Season with salt and pepper..
  3. Combine rice and vegetable stock in a medium sized saucepot. Add a pinch of salt and pepper. Bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes. Remove from heat, but do not remove the lid. Let steam 5 minutes..
  4. Heat a large saucepot with olive oil..
  5. Brown chicken on both sides and remove to a plate..
  6. Add squash, bell peppers, and onions. Season with salt and pepper. Cook on high heat for 2 minutes. Reduce heat to medium and cook until veggies are tender, about 5 minutes. Add garlic during last minute of cooking..
  7. Melt butter slowly in a small saucepan until browned. Not black. Remove from heat..
  8. Add garlic and chicken. Cook 1 minute..
  9. Add balsamic and sugar. Reduce over medium heat until nearly dry..
  10. Serve over rice. Drizzle with brown butter. Garnish with basil..
  11. Try serving with a salad dressing, with a drizzle of extra virgin olive oil, or extra vinegar if a sauce is desired. Parmigiano Reggiano makes a great garnish as well..
  12. Variations; Parsley, thyme, oregano, zucchini, sage, thyme, tomatoes, lemon, beef, pork, ricotta, gruyere, parmesean, romano, goat cheese, mozzarella cheese, prosciutto, provolone, fennel, figs, dijon, country mustard, kale, spinach, arugula, brown rice, shallots, scallions, chives, caramelized onions,.

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