Balsamic Chicken with Cherry Tomatoes and Onions
6 4-ounce (112g) chicken thighs, bone-in and skin on
6 TB (90ml) extra virgin olive oil
1 medium yellow onion (160g), diced
10 oz (280g) crimini mushrooms, washed and quartered
1/2 tsp red pepper flakes
1/2 tsp black pepper
1 pint (2 cups, ~200g) cherry tomatoes, halved
4 TB balsamic vinegar
4 cloves garlic, minced
Heat oil in skillet and cook mushrooms and onions until onions clarify and mushrooms begin to sweat. Remove to bowl.
Add chicken over high heat and cook until golden-brown on all sides. Add cherry tomatoes, season with vinegar, garlic, black pepper and red pepper, and return onion-mushroom combination to pan. Cover and reduce heat to low. Cook for 20 minutes, or until chicken is cooked through and tomatoes have released juice.
Serve by itself or with cauliflower rice.
Nutrition Information per serving:
Yum! This sounds awesome, thanks Griff!
I just made some balsamic-glazed game hens the other night that didn't turn out well (the recipe called for olive oil in the marinade and I think that kinda made the vinegar slide right off and not adhere) but this sounds wonderful
Griff, that sounds delicious! Btw, what balsamic vinegar do you use? The one I have has 3-4g of sugar for a tablespoon, that is close to 1 tsp of sugar. Wonder if only the brand I have has so much sugar or if all balsamic vinegars do.
Just a caution, Wendy1: If you don't serve this with cauliflower rice or something similar, it's almost like a very hearty, spicy-sweet broth soup. You may want both a fork and a spoon to eat it!
maba: I used two ounces (4 tablespoons) of Trader Joe's balsamic vinegar and that accounts for the majority of the carbs in the dish: 10 carbs for four tablespoons.
I don't know about other vinegars. The dish has only 16 net carbs per serving, and I don't think it's going to spike me. I'll know in about twenty minutes.