Source: Cooking Light
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 (I didn't have any marjoram, so I doubled the oregano)
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)
NUTRITION PER SERVING: CALORIES 371 (31% from fat); FAT 12.8g (sat 2.7g,mono 5.8g,poly 2.5g); PROTEIN 42.1g; CHOLESTEROL 165mg; CALCIUM 94mg; SODIUM 474mg; FIBER 4.6g; IRON 3.3mg; CARBOHYDRATE 23.3g
Cooking Light, MAY 2001
I talked about this recipe HERE.