Balsamic Bone Broth Glazed Chicken Thighs Recipe

dairy free : gluten free : grain free : refined sugar free : paleo

Balsamic Bone Broth Glazed Chicken Thighs

INGREDIENTS

2 pounds boneless chicken thighs - air chilled, if possible

1/2 cup fresh minced basil

3 tbsp olive oil

2 tbsp fresh minced parsley

2 tbsp crushed raw garlic

1 tbsp white balsamic vinegar

1 tbsp flaky sea salt - I love SALTERY's Duxbury salt!

1/2 tsp white pepper

^marinade ingredients

2 cups chicken bone broth

4 tbsp white balsamic vinegar

1 whole lemon, skin on, cut half lengthwise, sliced into thin slices

optional:

1/4 cup fresh minced basil

squeeze fresh lemon juice for finishing

METHOD

1. Combine all of the marinade ingredients in a bag/bowl and mix until everything is evenly distributed, let sit for at least 30 minutes

   
   

2. Heat a large pan at just over medium heat

   
   

3. Once the pan is hot, add the thighs to the pan leaving about 1” between each piece (cook the chicken in rounds if necessary to avoid crowding the pan)

   
   

4. Cook the chicken on one side for 5 minutes

   
   

5. Flip and continue cooking for 5 minutes

   
   

6. Remove the chicken from the pan, on on plate/pan that will catch any juices that release and add the juice along with the chicken back to the pan in step 11

   
   

7. Deglaze the pan with 1.5 cups chicken stock + 2 tbsp white balsamic vinegar

   
   

8. Increase heat to high, cook for 8-10 minutes, until the stock has reduce down into a loose sauce

   
   

9. Add 1 thinly sliced lemon + 2 tbsp white balsamic to the pan, stir to combine

   
   

10. Continue cooking 3-5 minutes

    
    

11. Add the chicken thighs back to the pan

    
    

12. Continue cooking with the thighs in the sauce for 3-5 minutes, then flip the thighs

    
    

13. Continue cooking (while shaking the pan often to prevent over caramelization) for about 3-5 minutes until internal temperature of the chicken thighs reaches 165° and the sauce has thickened into a glaze

    
    

14. Finish the entire dish to taste with flaky sea salt + extra lemon juice and fresh basil (optional)