Tuesday, March 2, 2010

Chicken Thighs in Balsamic Sauce

I ran out of olive oil a couple of days ago. What made it even worse was that I was out of Butter Plus, too. I rummaged around the kitchen, hoping to find something to swirl around the pan, so I could cook my chicken thighs. I found dipping sauce. Now this wasn't just any dipping sauce. No, this was a spectacular sauce that I'd gotten on a recent trip to Napa Valley. I had tasted it at a winery that was near an olive grove, and the taste had more than a hint of olive, mixed with smooth balsamic vinegar, with tons of herbs and garlic. I took the plunge and used it to cook my chicken thighs. They were delightful! I've been experimenting and think I've come up with a good replication of this dipping sauce. I've used it for a couple of things now, and find it to be a quick way to add flavor.


4 skinless, boneless chicken thighs
2 tsp balsamic sauce

Ingredients for Balsamic Sauce:

2 Tbs Extra Virgin Olive Oil
1 Tbs good balsamic vinegar
2 tsp minced garlic
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried parsley
1/8 tsp salt
1/4 tsp ground pepper

Directions: Make the balsamic sauce by mixing all the ingredients together. Whisk or shake until well mixed. This sauce doesn't stay blended, so it will need to be shaken well before each use. Refrigerate unused portion, the remainder will keep for at least one week (unless you use it up first!).

Heat a nonstick saute pan until hot. Add the 2 tsp of balsamic sauce to the pan, then add the chicken. Cook each side for approximately 3 to 5 minutes, or until done.

Serves 2-4

Stealthy Cooking Tip: Here's another healthy use for olive oil. Serve the chicken with a side of vegetables and a salad for dinner.

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