2 teaspoons olive oil

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

1/2 teaspoon coarsely ground black pepper, divided

1/4 teaspoon salt, divided

4 (6-ounce) chicken thighs, skinned

1/4 teaspoon dried oregano

1/4 teaspoon dried marjoram

4 teaspoons balsamic vinegar, divided

2 tablespoons chopped fresh flat-leaf parsley

4 lemon wedges

Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1/4 teaspoon pepper, and 1/8 teaspoon salt; sauté for 5 minutes. Add 1/4 teaspoon pepper, 1/8 teaspoon salt, chicken, oregano, and marjoram to pan, and sprinkle with 3 teaspoons 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 teaspoon vinegar, and sprinkle with the parsley. Serve with lemon wedges.

Yield: 2 servings

Serving size: 2 thighs and 1 cup onion mixture

Calories: 371

Fat; 12.8g

Fiber: 3.6g