Balsamic Chicken Thighs with Mushrooms and Caramelized Onion

Ingredients

2 pounds boneless, skinless chicken thighs

3½ teaspoons salt

¼ teaspoon freshly ground black pepper

½ cup balsamic vinegar

4 tablespoons butter or ghee

(see Tip)

1½ sweet onions, sliced about ½ inch thick

1 pound cremini mushrooms, sliced

1 tablespoon chopped fresh flat-leaf parsley, for garnish (optional)

Directions

Season the chicken thighs with 2 teaspoons of the salt and the pepper and set them aside.

Pour the vinegar into a 6-inch-diameter saucepan and bring it to a simmer. Simmer over low heat for about 20 minutes, until the vinegar reduces to a light syrupy texture. Remove from the heat but keep warm.

While the vinegar is reducing, in a large skillet over medium heat, melt 2 tablespoons of the butter. When the butter is hot, add the chicken thighs. Cook until the thighs are cooked through and browned, 4 to 5 minutes on each side. Transfer the chicken to a plate, tent with aluminum foil, and let rest.

Add the onions and ½ teaspoon of the salt to the same pan. Cook the onions over medium heat, stirring occasionally, until they are tender and golden brown, 10 to 12 minutes. Remove the onions from the pan and set them aside in a bowl; cover loosely with foil.

Melt the remaining 2 tablespoons butter in the pan, still over medium heat. When the butter is hot, add the mushrooms and the remaining 1 teaspoon salt. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes.

Return the chicken and onions to the pan and stir to combine them with the mushrooms, cooking just long enough to reheat the chicken and onions, 3 to 4 minutes.

To serve, plate the chicken, mushrooms, and onions and drizzle some of the balsamic reduction over the top.

Garnish with the parsley, if desired.