Jodie founded the Price Chopper / Market 32 Kids Cooking Club and spends much of her time traveling and teaching kids and families how to cook. As a working mother herself, she knows how important (and hard) it is to get a delicious, crowd-pleasing, healthy meal on the table. Ergo her go-to: Balsamic Chicken. She recommends serving with orzo and salad.
Pairing recommendation from EmpireWine.com: The Wolffer Cabernet Franc from Long Island is soft and round with some fruitiness and ripe tannins so it won’t be too conflicting with the sweetness/fruitiness of the balsamic in the dish.
Ingredients
- 1 large sweet onion
- 1 cup balsamic vinegar (preferably aged)
- ¼ cup olive oil
- 1 tablespoon rosemary (crushed)
- 1 tablespoon Italian seasoning blend
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ teaspoon sea salt
- 16 ounces tomatoes (grape tomatoes work best)
- 4 pounds boneless, skinless chicken thighs (as local as possible)
- Shaved Parmesan cheese to taste (optional)
Instructions
Preheat the oven to 375 degrees.
Remove the skin of the onion. Cut the onion in half and then cut it into thin wedge-like slices. Make sure to separate the onion pieces. Whisk the balsamic vinegar, olive oil, rosemary, Italian seasoning, onion powder, garlic powder, black pepper and sea salt together in a glass bowl. Use ⅓ of the mixture to coat the tomatoes and onion slices. Drizzle the remaining balsamic mixture on the boneless thighs, and let them marinate for 15 minutes. Spread the tomatoes, onions and chicken thighs onto a large nonstick baking sheet that has been coated with olive oil nonstick cooking spray. Pour any remaining juice on top. Bake for approximately 30 minutes, until the center of the chicken measures 170 degrees. Top with shaved Parmesan cheese if desired.
