Before I create any new picnic recipes, I’ll just mention this fantastic dinner we ate last weekend. I had some chicken thighs in the fridge and a full bottle of really nice balsamic vinegar. It was a perfect match. Accolades were coming at me from every direction (well, at least to my right, since there were only 2 of us in the room) and there may have even been some plate-licking involved. I always seem to add rosemary to most things I roast…it’s my favorite herb after all, and it certainly worked well in this dish too. Simple to put together and the results were outstanding enough that you could easily serve this to all your fancy friends. Throw in terms like “balsamic reduction” and well, you’ve staged yourself a successful coup.
6-8 skinless chicken thighs
1 T olive oil
1 small onion, sliced thinly
salt & pepper
1 T dried rosemary
1 c balsamic vinegar
6 cloves garlic, sliced
1. Preheat oven to 450 degrees. In a 9×13 baking dish, toss around onion slices and olive oil. Add chicken to dish and sprinkle with salt, pepper and rosemary. Peek in on the chicken to make sure that the onions don’t burn up.
2. In a small saucepan, bring the balsamic vinegar and garlic to a boil. Keep sauce boiling until it reduces into a nice thick, syrupy consistency. Turn off heat and set aside.
3. When chicken is cooked, about 45 minutes later, scrape up all the onion bits from the bottom of the dish to loosen all the yummy bits and then pour over balasamic vinegar sauce over the chicken. Set dish to broil for 2-3 minutes or until bubbly. Serve with sauce heaped over chicken.