Balsamic Chicken Thighs With Mushrooms

Before I started eating Paleo, I had never cooked chicken thighs. I just grew up with a chicken-breast-loving-mama who got it in my head that the breast is the best. Upon branching out in cooking, I’ve realized the truth: dark meat is da bomb (sorry mom!). I’ve started cooking with mostly chicken thighs and legs in the past 8 or so months, and I love it. There’s nothing better than a nice, crispy, pan-fried chicken thigh with some good seasonings on top and a lot of juiciness in the middle, especially when you pair it with sauteed mushrooms and a rich balsamic sauce.

This balsamic chicken pairs nicely with brown rice and steamed veggies, but if you’re sticking to a true Paleo diet feel free to substitute cauli rice or skip the rice and double up on the veggies. Either way, you can’t really go wrong when you smother everything in this balsamic sauce. Have I mentioned my obsession with sauce before? I think the complaint Jensen hears most often is either “This is too dry”, “too salty”, or “why the fuck isn’t there more saaaaaaaaauce??!” Yes, he probably thinks I’m insane because I literally say the same things every day. I think he only puts up with me for the food 🙂

Balsamic Chicken Thighs With Mushrooms | Odessa Darling

Balsamic Chicken Thighs With Mushrooms | Odessa Darling

Balsamic Chicken Thighs With Mushrooms | Odessa Darling

Balsamic Chicken Thighs With Mushrooms | Odessa Darling

Balsamic Chicken Thighs With Mushrooms | Odessa Darling

Balsamic Chicken Thighs With Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 lb boneless, skinless chicken thighs
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons avocado oil
  • 8 oz sliced mushrooms
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • ⅓ cup balsamic vinegar
  • 1 tablespoon grass-fed butter
Instructions
  1. Heat 1 tablespoon avocado oil in skillet over medium high heat. In a small dish, combine garlic powder, salt and pepper, and season both sides of chicken thighs. Grill thighs 5 minutes, then flip, cooking 5-10 additional minutes until thighs are cooked to 165°F and browned on both sides. Remove chicken thighs from pan and set aside.
  2. Reduce heat to medium and add remaining tablespoon of avocado oil. Add sliced mushrooms and saute 3 minutes, then add minced garlic. Saute 2 more minutes.
  3. Add chicken broth and balsamic vinegar to mushrooms, and increase heat back to medium-high. Bring to a boil, and cook for a few minutes, until sauce starts to reduce slightly. Remove from heat, whisk in butter, and add chicken. Stir to coat chicken in sauce, and enjoy!

 

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