Delicious and flavorful raspberry balsamic vinegar sauce paired with juicy, tender chicken thighs baked in the oven make for an easy and quick meal to enjoy!
INGREDIENTS
- 4 Chicken Thighs, seasoned with salt and black pepper
- 1 Shallot, diced
- 1/2 cup All Purpose Flour
- 1 Tbsp. Butter, unsalted
- 1/4 cup Raspberry Balsamic Vinegar, can be found on Amazon
- 1/4 cup Dry Red Wine, I use Cabernet Sauvignon
- 1 cup Chicken Stock
- 5 sprigs Thyme
- Extra Virgin Olive Oil
- Salt and Black Pepper, to taste
Preheat oven to 400°F and place rack in middle position.
Add flour to a shallow dish and season with salt and black pepper.
Dredge the chicken thighs in the flour, shake off any excess and set aside.
Add a large drizzle of olive oil and the butter to a frying pan and heat over medium high.
Once the butter has melted, add in the chicken thighs and fry on one side for five minutes.
Flip the chicken thighs over, add in the shallots and fry for three minutes.
Pour in the red wine and continue to cook for two more minutes.
Add in the thyme and pour in the chicken stock. Once boiling, flip the chicken thighs over and place in the oven to cook for twenty minutes.
Remove from the oven and remove the chicken thighs from the pan and set aside.
Add the raspberry balsamic vinegar to the frying pan and simmer until the sauce has thickened, about three to five minutes.
Place the chicken thighs back in the frying pan, scoop the sauce on top of the each thigh to coat and then serve.
Raspberry Balsamic Chicken Thighs
Ingredients
- 4 Chicken Thighs seasoned with salt and black pepper
- 1 Shallot diced
- 1/2 cup All Purpose Flour
- 1 Tbsp. Butter unsalted
- 1/4 cup Raspberry Balsamic Vinegar can be found on Amazon
- 1/4 cup Dry Red Wine I use Cabernet Sauvignon
- 1 cup Chicken Stock
- 5 sprigs Thyme
- Extra Virgin Olive Oil
- Salt and Black Pepper to taste
Instructions
- Preheat oven to 400°F and place rack in middle position.
- Add flour to a shallow dish and season with salt and black pepper.
- Dredge the chicken thighs in the flour, shake off any excess and set aside.
- Add a large drizzle of olive oil and the butter to a frying pan and heat over medium high.
- Once the butter has melted, add in the chicken thighs and fry on one side for five minutes.
- Flip the chicken thighs over, add in the shallots and fry for three minutes.
- Pour in the red wine and continue to cook for two more minutes.
- Add in the thyme and pour in the chicken stock. Once boiling, flip the chicken thighs over and place in the oven to cook for twenty minutes.
- Remove from the oven and remove the chicken thighs from the pan and set aside.
- Add the raspberry balsamic vinegar to the frying pan and simmer until the sauce has thickened, about three to five minutes.
- Place the chicken thighs back in the frying pan, scoop the sauce on top of the each thigh to coat and then serve.