{"id":3248,"date":"2009-05-24T13:34:35","date_gmt":"2009-05-24T20:34:35","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=3248"},"modified":"2023-09-16T16:39:12","modified_gmt":"2023-09-16T23:39:12","slug":"chicken-thighs-with-sweet-red-onions-and-balsamic-vinegar","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=3248","title":{"rendered":"Chicken Thighs with Sweet Red Onions and Balsamic Vinegar"},"content":{"rendered":"

\"\"2 teaspoons olive oil<\/span><\/p>\n

1 pound red onion, cut into (1\/2-inch-thick) slices and separated into rings (about 3 medium)<\/span><\/p>\n

1\/2 teaspoon coarsely ground black pepper, divided<\/span><\/p>\n

1\/4 teaspoon salt, divided<\/span><\/p>\n

4 (6-ounce) chicken thighs, skinned<\/span><\/p>\n

1\/4 teaspoon dried oregano<\/span><\/p>\n

1\/4 teaspoon dried marjoram <\/span><\/p>\n

4 teaspoons balsamic vinegar, divided<\/span><\/p>\n

2 tablespoons chopped fresh flat-leaf parsley<\/span><\/p>\n

4 lemon wedges<\/span><\/p>\n

\n

Heat the oil in a large nonstick skillet over medium heat. Add the onion, 1\/4 teaspoon pepper, and 1\/8 teaspoon salt; saut\u00e9 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.<\/span><\/p>\n

\n

Yield: 2 servings <\/span><\/p>\n

Serving size: 2 thighs and 1 cup onion mixture<\/span><\/p>\n

\n

Calories: 371<\/span><\/p>\n

Fat; 12.8g<\/span><\/p>\n

Fiber: 3.6g<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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; saut\u00e9 for…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-3248","post","type-post","status-publish","format-standard","hentry","category-poultry"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/3248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3248"}],"version-history":[{"count":3,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/3248\/revisions"}],"predecessor-version":[{"id":35723,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/3248\/revisions\/35723"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3248"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3248"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}