Chicken Thighs with Sweet Red Onions and Balsamic Vinegar

2 tsp. olive oil

1 lb. red onion, cut into (1/2-inch-thick) slices and separated into rings (about 3 medium)

1/2 tsp. coarsely ground black pepper, divided

1/4 tsp. salt, divided

4 (6-oz.) chicken thighs, skinned

1/4 tsp. dried oregano

1/4 tsp. dried marjoram

4 tsp. balsamic vinegar, divided

2 T. chopped fresh flat-leaf parsley

4 lemon wedges

 

Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 tsp. pepper, and 1/8 tsp. salt; sauté for 5 minutes. Add 1/4 tsp. pepper, 1/8 tsp. salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 tsp. vinegar. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Uncover, increase heat, and cook 2 minutes or until liquid almost evaporates. Stir in 1 tsp. vinegar, and sprinkle with the parsley. Serve with lemon wedges.