← Back to Search Results
sauteeing
Balsamic Glazed Chicken Thighs with Tomatoes and Spinach

Photo by: Joseph De Leo
Comments: 1
 

Recipe

You can make this dish with a whole chicken cut up or chicken breast if you prefer. It’s one of my weeknight quick dinners.

Yield: Serves 4 to 6

Ingredients

  • 6 boneless skinless chicken thighs
  • 1 cup grape or cherry tomatoes, cut in half
  • 2 tablespoons balsamic vinegar
  • Sea salt and freshly ground black pepper to taste
  • 1 tablespoon chopped fresh marjoram
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1 1/2  cups chicken broth
  • 1 5-ounce bag baby spinach, washed and drained  

Directions

1. Rinse the chicken and pat dry.  Toss with the tomatoes and vinegar and season with salt, pepper and about half the marjoram and rosemary and set aside. 

2. Heat the olive oil in a large skillet over medium high heat. Add the chicken and tomatoes, reduce the heat to medium and cook 4 to 5 minutes per side until lightly brown. Remove the chicken form the pan and keep warm.

3. Add the wine, scraping up all the brown bits from the bottom of the pan and cook until it reduces by half, about 2 minutes.

4. Add the broth and cook, stirring occasionally until it reduces by half, about 5 minutes.

5. Return the cooked chicken to the pan along with any liquid they have released, reduce the heat to low. Stir in the spinach and remaining herbs. Cook until the chicken is warmed through and the spinach is wilted, about 4 minutes.

6. Serve warm with the chicken on top of the spinach and the sauce spooned over and around it. 


© 2014 Sara Foster

Note from Cookstr's Editors

Nutritional information is based on 6 servings and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

292kcal (15%)
48mg (5%)
13mg (22%)
164mcg RAE (5%)
473mg
47mg
19g
3g
1g
6g
81mg (27%)
471mg (20%)
5g (24%)
20g (30%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • lizpdfb

    10.08.09 Flag comment

    This was wonderful! Very easy and quick, and tasted like something we would get at a restaurant. Will make again for sure!

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
baked-explorations Baked Explorations
by Matt Lewis
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
mexican-everyday Mexican Everyday
by Rick Bayless
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
living-raw-food Living Raw Food
by Sarma Melngailis
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?