Ingredients & Directions


6 chicken thighs, skinned
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons olive oil
½ cup minced shallots
1 tablespoon minced fresh thyme
½ cup dry red wine
½ cup balsamic vinegar
¼ cup fat-free, less-sodium chicken broth
¼ cup honey 


Season chicken with salt and pepper, and heat olive oil in a braising pan over medium-high heat.
Sear chicken thoroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to a plate.
Add shallots and thyme to the pot, and sauté until soft and golden.
Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.
Add vinegar, broth, honey and chicken to the pot, and bring to a simmer. Cover and cook over medium heat for 15 – 20 minutes, turning once, until chicken is cooked through and is a deep, mahogany brown.Transfer chicken to a plate and cover to keep hot. Cook sauce uncovered on a burner over medium-high heat to reduce liquid by half, until it has the consistency of a light jam. Add chicken back in and spoon sauce over top, and cook for 2 minutes to reheat. Serve hot.

Yield: 3 servings with two thighs shown served with spiced peaches and garnished with thyme

Recipe by: and adapted by blog chefs