Balsamic Chicken Thighs
Balsamic Chicken Thighs

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, balsamic chicken thighs. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Balsamic Chicken Thighs is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Balsamic Chicken Thighs is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have balsamic chicken thighs using 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Balsamic Chicken Thighs:
  1. Get 10 boneless,skinless chicken thighs; each cut into 3 strips
  2. Take 1 green bell pepper; medium dice
  3. Prepare 1 red bell pepper; medium dice
  4. Make ready 1 yellow squash; medium dice
  5. Prepare 1 small red onion; medium dice
  6. Prepare 4 garlic cloves; creamed
  7. Make ready 4 C long grain rice
  8. Make ready 8 C vegetable stock
  9. Make ready 1 C balsamic vinegar
  10. Make ready 1 pinch sugar
  11. Make ready 1 stick butter
  12. Prepare 3/4 oz fresh basil; chiffonade
  13. Get as needed olive oil
  14. Take as needed extra virgin olive oil
  15. Make ready as needed kosher salt & black pepper
Steps to make Balsamic Chicken Thighs:
  1. Let chicken sit at room temp for 30 minutes to 1 hour.
  2. Drizzle enough olive oil over the chicken to coat. Toss. Season with salt and pepper.
  3. Combine rice and vegetable stock in a medium sized saucepot. Add a pinch of salt and pepper. Bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes. Remove from heat, but do not remove the lid. Let steam 5 minutes.
  4. Heat a large saucepot with olive oil.
  5. Brown chicken on both sides and remove to a plate.
  6. Add squash, bell peppers, and onions. Season with salt and pepper. Cook on high heat for 2 minutes. Reduce heat to medium and cook until veggies are tender, about 5 minutes. Add garlic during last minute of cooking.
  7. Melt butter slowly in a small saucepan until browned. Not black. Remove from heat.
  8. Add garlic and chicken. Cook 1 minute.
  9. Add balsamic and sugar. Reduce over medium heat until nearly dry.
  10. Serve over rice. Drizzle with brown butter. Garnish with basil.
  11. Try serving with a salad dressing, with a drizzle of extra virgin olive oil, or extra vinegar if a sauce is desired. Parmigiano Reggiano makes a great garnish as well.
  12. Variations; Parsley, thyme, oregano, zucchini, sage, thyme, tomatoes, lemon, beef, pork, ricotta, gruyere, parmesean, romano, goat cheese, mozzarella cheese, prosciutto, provolone, fennel, figs, dijon, country mustard, kale, spinach, arugula, brown rice, shallots, scallions, chives, caramelized onions,

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