Balsamic Braised Chicken Thighs

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These chicken thighs come together without much fuss, but the honey and balsamic vinegar give them a surprisingly complex depth of flavor … not to mention a beautiful golden-bronze hue.

Balsamic Braised Chicken Thighs

Prep Time: 10 minutes

Cook Time: 40 minutes

Yield: 4 servings

Balsamic Braised Chicken Thighs


  1. 8 chicken thighs, skinned
  2. ¼ teaspoon salt
  3. ¼ teaspoon freshly ground black pepper
  4. 2 teaspoons olive oil
  5. ¼ cup minced shallots
  6. 1 tablespoon minced fresh thyme
  7. ¼ cup dry red wine
  8. ¼ cup balsamic vinegar
  9. ¼ cup fat-free low-sodium chicken broth
  10. ¼ cup honey
  11. 1 bay leaf


Season chicken with salt and pepper. Heat olive oil in a wide, deep-sided pan over medium-high heat. Sear chicken thoroughly on all sides until it is a deep, golden color, about 3-5 minutes per side. Transfer chicken to a plate.

Add shallots and thyme to the pot, and sauté 3-4 minutes, until soft and golden. Pour wine into pan, and scrape up any bits left from the chicken. Cook 1-2 minutes, until nearly all liquid has evaporated.

Add vinegar, broth, honey, bay leaf, and chicken to the pan, and bring to a simmer. Cover tightly reduce heat to low. Cook 20 minutes, turning once, until chicken is cooked through.

Transfer chicken to a plate. Remove bay leaf, and skim off and discard any fat floating on the surface of the sauce. Cook sauce uncovered on a burner over medium-high heat for 6-8 minutes to reduce liquid by half, until the consistency of syrup. Reduce heat to medium-low, add chicken back to pan, spoon sauce over top, and cook for 2 minutes to reheat. Serve hot.