Balsamic Chicken serves 2
- 2 boneless chicken thighs
- half of a yellow onion
- 2 garlic cloves
- 1 cup sliced Baby Bella mushrooms
- 2 tablespoons olive oil
- 1 cup Balsamic vinegar or to cover chicken thighs
- salt and pepper to taste
We enjoy taking some of our favorite entreés on the Teardrop Trail. Here are some tips:
- Freeze the chicken thighs and add to your ice chest or travel refrigerator. This helps conserve ice.
- Find small bottles of your favorite olive oil and Balsamic vinegar. Measure for the recipes you plan for your road trip and transfer to small plastic bottles with tightly fitting lids to conserve space. I like square plastic bottles because they are a better fit in our kitchen boxes and less likely to rattle. I save plastic bottles for a variety of uses on the road.
- Buy only the quantity of herbs and spices you will need for each recipe or for your entire trip in the bulk department. Use the small plastic bags to save space.
Thaw the chicken thighs and pat dry with paper towels. Chop the onions and garlic. Place the olive oil in a skillet and simmer until the onions are clear. Add the chicken thighs and brown over medium heat. Add mushrooms to skillet. Cook until mushrooms are tender. Add the Balsamic vinegar, spoon over chicken and mushrooms. Simmer until the vinegar bubbles and thickens and chicken thighs are done. Salt and pepper to taste.
Place two thighs on each plate and cover with thickened Balsamic vinegar sauce. Garnish with parsley. Serve with rice or cooked pasta.
Serve with your favorite Cote de Rhone or other red wine and toast to the next adventure on the Teardrop Trail.