Balsamic Glazed Chicken Thighs (or Breasts)
1 1/2 T. vegetable oil
1/2 stick butter
6 boneless, skinless chicken thighs
1 onion, sliced
2 cloves garlic, chopped
1 pint grape tomatoes, halved
3 T. balsamic vinegar
1 c. red wine (or substitute chicken stock)
1 T. capers
1/4 c. kalamata olives, pitted
salt and pepper
parsley for garnish
Heat oil and butter over high. Add the chicken thighs to the skillet careful not to crowd pan. Sear each side until the chicken is golden, about 1 minute per side. Remove to baking dish.
Add the onion and garlic to pan, until the onions are soft. Add the tomatoes, balsamic vinegar, red wine (or stock if you are substituting), capers, olives and season with salt and pepper. Toss to combine. Bring to a slow simmer for 10 minutes.
Pour the balsamic glaze over the chicken and place in a 350° preheated oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and serve.