Balsamic Chicken Thighs
Balsamic Chicken Thighs

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Ingredients requirements Balsamic Chicken Thighs:
  1. Take 10 boneless,skinless chicken thighs; each cut into 3 strips
  2. Get 1 of green bell pepper; medium dice
  3. Need 1 for red bell pepper; medium dice
  4. Need 1 of yellow squash; medium dice
  5. Require 1 of small red onion; medium dice
  6. Need 4 - garlic cloves; creamed
  7. Require 4 C long grain rice
  8. Prepare 8 C - vegetable stock
  9. Get 1 C for balsamic vinegar
  10. Need 1 pinch of sugar
  11. You need 1 stick butter
  12. Provide 3/4 oz - fresh basil; chiffonade
  13. Prepare as needed of olive oil
  14. Get as needed for extra virgin olive oil
  15. Take as needed for kosher salt & black pepper
Balsamic Chicken Thighs steps:
  1. Let chicken sit at room temp for 30 minutes to 1 hour.
  2. Drizzle enough olive oil over the chicken to coat. Toss. Season with salt and pepper.
  3. Combine rice and vegetable stock in a medium sized saucepot. Add a pinch of salt and pepper. Bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes. Remove from heat, but do not remove the lid. Let steam 5 minutes.
  4. Heat a large saucepot with olive oil.
  5. Brown chicken on both sides and remove to a plate.
  6. Add squash, bell peppers, and onions. Season with salt and pepper. Cook on high heat for 2 minutes. Reduce heat to medium and cook until veggies are tender, about 5 minutes. Add garlic during last minute of cooking.
  7. Melt butter slowly in a small saucepan until browned. Not black. Remove from heat.
  8. Add garlic and chicken. Cook 1 minute.
  9. Add balsamic and sugar. Reduce over medium heat until nearly dry.
  10. Serve over rice. Drizzle with brown butter. Garnish with basil.
  11. Try serving with a salad dressing, with a drizzle of extra virgin olive oil, or extra vinegar if a sauce is desired. Parmigiano Reggiano makes a great garnish as well.
  12. Variations; Parsley, thyme, oregano, zucchini, sage, thyme, tomatoes, lemon, beef, pork, ricotta, gruyere, parmesean, romano, goat cheese, mozzarella cheese, prosciutto, provolone, fennel, figs, dijon, country mustard, kale, spinach, arugula, brown rice, shallots, scallions, chives, caramelized onions,

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