Balsamic Boneless Skinless Chicken Thighs

Prep Time 15 Min / Marinade Time 30 Min / Cook Time 30 Min

Approximately 590 Cal, 56.5 Protein, 18g Carb, 30.3g Fat per slice (per 2 chicken thighs)

MARINADE INGREDIENTS

• 1 cup Chicken Stock

• 2/3 cup Balsamic Vinegar

• 1 tsp garlic

• 1/4 tsp ground white pepper

• 1/2 tsp kosher salt

• 1 shallot

• 2.25-2.5 lbs Boneless Skinless Chicken Thighs (8 pieces)

MAIN DISH ADDITIONAL INGREDIENTS

• 8 oz Sliced Baby Bella Mushrooms

• 2 tablespoons olive oil

• 2 tablespoons light brown sugar

Marinade Preparation:

1.     Find a storage container that will be large enough to hold your liquid and meat.  Mine was an 8-10 Cup Tupperware storage bowl

2.    To your storage container/bowl, add in your chicken stock, balsamic vinegar, garlic, ground white pepper, and kosher salt

3.    Peel and dice your shallot and add it to your mixture and stir to combine to ensure everything is dissolved

4.    Once your salt is dissolved in the marinade, add in your boneless skinless chicken thighs

5.    Place a lid on your storage container or cover with plastic wrap and place in your refrigerator for at least 30 minutes.  This does not need an all-day marinade time as the vinegar will soak into the chicken fairly quickly

Main Dish Preparation:

1.     Find a large cast iron skillet or large sauté pan that will be able to sear your 8 pieces of chicken and hold the marinade.

2.    Place the skillet on the stovetop and turn your heat on medium high.

3.    Add in 1-2 tablespoons of olive oil to your pan

4.    Once the oil is hot but not smoking, add your chicken thighs to the skillet

5.    Be careful to let the marinade drip off before adding to the pan as too much liquid will make the oil pop and splatter.  This could be painful for you if you get hit by the flying oil.  Reserve the marinade as you will need it later.

6.    Once all of the pieces of chicken are in the pan, set a timer for 5 minutes and allow the chicken to sear in the pan

7.     While the chicken is cooking on the first side, add 2 tablespoons of light brown sugar to your marinade and stir to combine and dissolve

8.    After 5 minutes, flip your chicken and allow it to sear on the second side for an additional 5 minutes

9.    Once the chicken has cooked for 5 minutes on the second side, remove it from the pan and set it aside.

10. Add your sliced mushrooms to the sauté pan

11.  Allow them to cook for 1-2 minutes and then add salt to them and stir to combine

12.  Add the marinade to the pan with the mushrooms and scrape up the tasty bits at the bottom of the pan

13.  Add your chicken back to the pan with the mushrooms and marinade

14.  Turn your chicken every 5 minutes

15.  After 2-3 turns, your marinade will start to thicken up and start to become a sauce

16.  Once the sauce is thick enough to cover the back of a spoon, the chicken is ready to serve up.

This meal can be ready in 60 minutes, as the chicken does not need a long marinade time.  It pairs very nicely with Bacon Balsamic Brussel Sprouts, creamy mashed potatoes, or even a baked sweet potato.  The sweet and savory flavor, provided from the balsamic as it reduces, makes a wonderful glaze for the mushrooms and chicken thighs and it also provides a nice deep mahogany color to your chicken.

This is a simple meal with only 10 total ingredients that is inclusive of the Oil, Salt and Pepper!  If you are having problems finding shallots, feel free to use a couple bundles of green onions or a small, sweet onion minced up finely.

I hope you enjoy!