Balsamic Braised Chicken Thighs with Roasted Zucchini




4 Chicken thighs skin on

1/4 cup balsamic vinegar

1/4 cup olive oil

1/4 cup red wine

1/8 cup honey

2 T finely chopped onions

1 coarsely choppen onion

2T + 2T finely chopped garlic

2-3 zucchini

2T + 2T butter

1 T fresh chopped rosemary

unrefined sea salt

chopped basil + goat cheese for garnish


To make the chicken:

1. Preheat the oven to 350 degrees.

2. In a pan on the stove top, melt 2 T butter + olive oil.

3. Add 2 T finely chopped garlic + 2 T finely chopped onions.

4. Saute until golden and fragrant.

5. Maintaining a higher heat on the pan, add the balsamic vinegar and let bubble, 1 minute.

6. Add the chicken thighs, then red wine, then honey.

7. Keep heat on medium high and brown each side of the chicken thigh, flipping once.

8. About 4-5 minutes each side.

9.Once both sides are brown, remove the pan from the heat and place it directly in the oven.

10. Bake until the chicken cooks through, about 25 minutes.

To make the zucchini:

1. On a baking sheet, spread out the chopped zucchini, coarsely chopped onion, 2 T garlic, 2 T butter, sprinkle of olive oil, chopped rosemary, and sea salt.

2. Place in the oven until the zucchini and onions are browned and cooked through, about 30 minutes.

3. Remove both, plate both, and top with freshly chopped basil and a dollup of fresh goat cheese! Enjoy!

Print recipe

Print recipe

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