Balsamic Chicken Thighs with Honey and Mustard
Your family will love these delicious Balsamic Chicken Thighs in a sweet and savoury, jammy glaze. Delicious & easy one pan chicken meal!
Video
Ingredients
- 2 tbsp (40ml / 1.3floz) light olive oil
- 1kg / 2.2lb or 6 boneless and skinless chicken thighs (NOTE 1)
- salt and pepper to season
- 4 garlic cloves
- 100gm / 3.5oz finely chopped shallots (NOTE 2)
- ¼ cup (60ml / 2floz) dry red wine
- ⅔ cup (160ml / 5.6floz) balsamic vinegar (NOTE 3)
- 1½ cup (375ml /12.7floz) salt reduced chicken stock (NOTE 4)
- ½ cup (160gm / 5.6oz) honey
- 2 tbsp Dijon mustard
- 2 tbsp finely chopped parsley (optional)
Instructions
- Season the chicken thighs all over with salt and pepper. Heat a large frying pan with oil over medium-high heat, then brown the chicken (about 2 to 3 minutes on each side). The chicken doesn't need to be cooked through at this stage.
- Remove any extra oil in the pan, leaving approximately one tablespoon. Reheat pan on medium heat, then add in the garlic and shallots. Saute for 1 or 2 minutes or until the shallots have softened. Stir in the wine and cook until the alcohol smell dissipates (about 2 to 3 minutes)
- Add the balsamic vinegar and chicken stock to the pan, then stir in the honey and mustard. Don't worry about the clumpy mustard, as it'll blend in as the sauce turns into a glaze. Increase the heat to high, then reduce the sauce by half.b
- Return the chicken to the pan. Turn down the heat to medium and cook the chicken for 5 minutes on each side, or until it's cooked through. If the sauce hasn't turned into a thick, sticky glaze, take out the chicken and cook the sauce for a few more minutes. Have a taste of the glaze, then add salt and pepper to your liking if needed. Sprinkle the chicken with parsley (if using).
Notes
(NOTE 1) Boneless and skinless chicken thighs - Chicken thighs are juicier and less prone to drying out when cooked because of their higher fat content compared to breasts. In saying this, you could swap for breast meat if preferred.
(NOTE 2) Shallots (eschalot or French shallots) - Shallots look like small brown onions but are skinny and oval-shaped with a mild flavour. They're difficult to peel and are more expensive than other types of onions. If you don't have access to shallots, you could swap them for equal amounts of brown or red onions.
(NOTE 3) Balsamic vinegar - Originating in Italy, balsamic vinegar is renowned for its distinctive taste, which is sweet, tangy with a slightly acidic flavour.
(NOTE 4) Salt-reduced chicken stock (or broth) - I prefer using salt-reduced or low-sodium chicken stock because I have more control over the sodium level. This way I can adjust the seasoning in dishes to my liking. It's always better to be under-seasoned than over-seasoned as it's easier to fix. If you use regular stock, just omit the salt called for in the recipe, and adjust it to your taste later.
Leftovers - Allow the chicken to cool completely at room temperature, then transfer them into a sealed container and store them in the fridge for up to 3 days.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
Nutrition
Serving: 1 ServingCalories: 545kcalCarbohydrates: 47gProtein: 52gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.04gCholesterol: 238mgSodium: 640mgPotassium: 874mgFiber: 1gSugar: 42gVitamin A: 151IUVitamin C: 4mgCalcium: 61mgIron: 3mg