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Recipe for the New Year!
Balsamic Red Wine Roast Chicken Thighs
-6 chicken thighs (about 2-3 lbs.)
-1.5 lbs.mini red potatoes, 1 bulb of garlic cloves/peeled
-1 med. red onion, cut into thin wedges
-1 tbsp. olive oil, 1/2 cup balsamic vinegar
- 1/2 cup red wine (your choice)
-1 tbsp. brown sugar
- Kosher salt and black pepper
- 3 to 4 sprigs fresh rosemary, roughly chopped, divided
Directions
-Preheat Oven to 425 F.
-In a medium sized bowl, toss the potatoes, red onion and garlic with olive oil and half of the rosemary. Season with the salt and pepper.
-Transfer the veggie mixture to a large baking dish.
-Place the chicken thighs on top of the veggie mix. Season with salt & pepper; top with remaining rosemary
-Bake until potatoes are fork-tender and chicken skin is crisp(about 40 minutes)
Leave oven on.
-Combine the balsamic vinegar, red wine,brown sugar in a pan over medium heat. Keep at a gentle boil, stirring occasionally, until reduced by half and syrupy! Remove from heat/set aside.
-Brush chicken generously with balsamic/red wine reduction and drizzle remaining over mixture.
-Return to oven and cook until glazed(about 15 more minutes) Serve warm.
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