Bittersweet Farm Chicken
Savor the rustic elegance of Bittersweet Farm Chicken, a dish that brings comforting farmhouse flavors to your table. Tender bone-in, skin-on chicken thighs are pan-seared to golden perfection before simmering in a luscious balsamic-honey glaze infused with fresh thyme and rosemary. This recipe expertly balances savory and sweet with the tang of balsamic vinegar and the natural richness of honey, all elevated by aromatic garlic and sautéed onions. Finished with a velvety butter-enriched sauce, this one-pan meal comes together in just under an hour, making it perfect for weeknight dinners or special family gatherings. Pair it with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up every drop of the irresistible sauce. Quick preparation, simple ingredients, and gourmet flavor make this recipe a true home-cooked gem.
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Recipe Information
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.25 cups balsamic vinegar
- 3 tablespoons honey
- 0.5 cups chicken broth
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon unsalted butter
Instructions
Season the chicken thighs with salt and black pepper on both sides.
Heat the olive oil in a large skillet or sauté pan over medium-high heat.
When the oil is hot, add the chicken thighs skin-side down. Cook for 5-7 minutes, or until the skin is golden brown and crispy. Flip and cook for another 4-5 minutes on the other side. Remove the chicken from the pan and set aside.
In the same pan, reduce the heat to medium and add the chopped onion. Sauté for 2-3 minutes, stirring occasionally, until softened.
Add the minced garlic and cook for another 30 seconds, until fragrant.
Deglaze the pan by pouring in the balsamic vinegar, scraping up any browned bits from the bottom of the pan.
Stir in the honey and chicken broth, bringing the mixture to a gentle simmer.
Add the fresh thyme and rosemary to the sauce and stir to combine.
Return the chicken thighs to the pan, skin-side up, and cover with a lid or foil.
Reduce the heat to low and let the dish simmer for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the chicken thighs from the pan and set them aside on a serving platter.
To finish the sauce, increase the heat to medium-high and stir in the butter. Allow the sauce to reduce and thicken for 3-5 minutes.
Spoon the sauce over the chicken thighs and garnish with additional fresh thyme or rosemary if desired.
Serve warm with your choice of sides, such as roasted vegetables, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 65.5 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
