Browse Categories
       

Ingredients

  • 1 1/2 pounds, chicken thighs - skin in and bone in
  • Kosher salt and fresh ground black pepper
  • 2 tablespoons Epicurean Hojiblanca Extra Virgin Olive Oil
  • 1 medium, onion - chopped
  • 1 clove, garlic - minced
  • 1 14 1/2 ounce can, diced tomatoes - with juice
  • 1/4 cup, Epicurean Premium Balsamic Vinegar or Epicurean Flavored Balsamic Vinegar
  • 1 cup, canned chicken broth or chicken stock
  • 2 tablespoons, unsalted butter

Method

  1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper
  2. Heat Epicurean Hojiblanca Extra Virgin Olive Oil in a large skillet over high until hot
  3. Reduce heat to medium high and add the chicken thighs, skin side down
  4. Saute for 6 minutes or until the skin is nicely browned
  5. Turn the chicken over and saute for 12 to 14 minutes, or until the chicken is just cooked through
  6. Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil
  7. Reduce heat to medium
  8. Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes
  9. Add the garlic and cook 1 minute
  10. Add the tomatoes and cook until softened slightly, about 3 minutes
  11. Add Epicurean Balsamic Vinegar and broth and simmer for 5 minutes
  12. Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted
  13. Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce
Serves: 4







Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129

 615.895.0007

 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

Sunday 
12 pm - 6 pm