When I made this dish for the first time it turned out really well. I followed the recipe to the letter…well almost. I added a little bit more brown sugar because the balsamic was a little too pungent. The brown sugar really calmed that down. I served this chicken over white rice, which turned out really yummy as well. This is definitely a recipe that I will make again. I have shared with this with several friends and family members as well who have all loved it as much as I did. Everyone was happy to see that it was on the healthier side as well.
Check out what our friends from Foodie Crush have to say about this:
“After the chicken is finished cooking, reduce the balsamic sauce by half, add some butter and you’ll create a smooth and succulent balsamic sauce worthy of any entertaining meal.”
I didn’t think that I could make this recipe even better until I read that!
Ingredients
- 8-10 boneless, skinless chicken thighs
- 1-2 tablespoons Great Value extra virgin olive oil
- 1 16 ounce package frozen white pearl onions
- 8 ounces white button mushrooms, quartered
- 5 garlic cloves, minced
- 2 stems fresh rosemary
- 1 bay leaf
- ¾ cup Heinz balsamic vinegar
- 1 cup Swanson chicken stock
- 3 tablespoons Hunt’s tomato paste
- ¼ cup Domino brown sugar
- Morton kosher salt and freshly ground black pepper
- 1 tablespoon Land O Lakes butter
- ½ cup pomegranate seeds
- ¼ cup flat leaf parsley leaves, torn or chopped
Instructions
- Season chicken thighs with kosher salt and freshly ground black pepper. Heat olive oil in a large frying pan over medium high heat and brown thighs in batches for about 5 minutes on each side or until golden brown. Remove from the pan and set aside.
- Layer the pearl onions, button mushrooms, garlic, fresh rosemary and bay leaf in the bowl of a 6 quart slow cooker. Add the browned chicken to the slow cooker bowl. Mix the balsamic vinegar, chicken stock, tomato paste and brown sugar in a medium bowl or a 4 cup measuring cup and season with salt and pepper. Pour over the chicken and cook on high for 3 hours, testing for doneness and cook another 15 minutes to a half hour until chicken is no longer pink.
- Transfer the chicken to a serving dish and cover with a lid or foil. Separate the liquid from the vegetables, and add the vegetables to the chicken. Add the liquid to a sauce pan and cook over medium heat, at a low boil, for about 5 minutes or until reduced by half. Add the butter and whisk until melted and sauce has thickened.
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Quick Tip:Have leftovers? Chop up and throw in a salad for lunch the next day!
Thanks again to Foodie Crush for this amazing recipe.
