This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"If you pour oil and vinegar into the same vessel, you would call them not friends but opponents."
Braising is a perfect technique for weeknight meals. It takes only a few minutes to toss ingredients in the pan, cover and braise.
Servings: 2 | Serving size: 4 ounces chicken with vegetables
Cooking Time: 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers.
|2 tsp||olive oil|
|1 large||onion (sliced)|
|8 ounces||boneless skinless chicken thighs (leave whole)|
|1/4 cup||balsamic vinegar|
|2 tsp||Dijon mustard|
|8 ounces||cherry or grape tomatoes (left whole)|
|1 tsp||dried basil|
|1/2 tsp||dried oregano|
|1/2 tsp||dried thyme|
|1/4 tsp||dried marjoram|
|2 cups||no salt added vegetable stock|
Preheat the oven to 325°F.
Place a large skillet over medium high heat.
Add the olive oil and then the onion.
Cook for about 5 to 7 minutes. Stir frequently and do not allow the onions to brown.
Add the chicken, vinegar, mustard, tomatoes, basil, oregano, thyme, marjoram, salt, and vegetable stock.
Stir until blended and cover the skillet.
Place in the oven and braise for 40 minutes.
Serving size: 4 ounces chicken with vegetables
|Calories 296||Calories from Fat 87|
|% Daily Value|
|Total Fat 9g||15%|
|Saturated Fat 2g||6%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 25g||8%|
|Dietary Fiber 4g||18%|
|Vitamin A 21%||Vitamin C 43%|
|Calcium 8%||Iron 13%|
|Vitamin K 25 mcg||Potassium 839 mg|
|Magnesium 65 mg|