Balsamic Chicken Thighs

By May 24, 2013

Submitted by: Darlene P.

Oh, this is so delicious and tender.  My husband can’t wait for me to make it again. If you are serving this with Jasmine rice, cook the rice first. Add a couple pats of butter to the rice when cooking.

Ingredients:

  • 1 LB of Boneless, Skinless Chicken thighs – about eight pieces
  • 2 tablespoons of fresh cillantro, chopped
  • 1-1/2 teaspoons of minced garlic
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of Pepper
  • 2 tablespoons of minced green onion
  • 1 teaspoon of garlic powder
  • 2 tablespoons of EVOO light olive oil
  • 1/2 cup of Balsamic Vinegar (buy the expensive one, it is better)
  • 1 teaspoon of Worcestershire sauce
  • 1/3 cup of Cream Sherry wine.

How to Make it:

  1. In a plastic bag, Mix  the basil, salt, pepper, Sherry, Worcestershire sauce, garlic powder, minced onion, and balsamic vinegar.
  2. Mix it up, then add chicken to the mixture, be sure to cover the chicken in this sauce and set aside.
  3. Set your Instant Pot to Saute, add the olive oil and saute the minced garlic, stirring frequently.
  4. Set your Instant Pot to the Poultry setting, add the chicken and sauce from bag to the existing olive oil and garlic that is already in there.  Close the lid, and cook for 15 minutes.
  5. When serving, sprinkle the chopped cilantro on top for a tasty treat.
  6. Serve with white Jasmine rice and your favorite vegetable.  Your family will ask for more!

Sorry, I don’t have a photo, We ate it too quickly!

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Comments

11 Responses to “Balsamic Chicken Thighs”

  1. Howard says:

    I made this tonight and we really liked it. You can see my post at https://2for66.com/2017/03/23/pressure-cooker-balsamic-chicken-thighs/
    I made a copy of the recipe that is essentially the same. I made the following changes
    – Reordered the ingredient list to match the order of use.
    – Specified a time for sautéing the garlic
    – Added a step to naturally release the pressure for 10 minutes after cooking.
    Not really necessary – but I didn’t let that stop me.

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  2. Sarah says:

    In the ingredients it calls for minced garlic but in the directions it mentions minced onion. I thibk that should be minced ONION listed in the ingredients since there’s also garlic powder in the recipe.

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    Sarah Reply:

    Oops, I figured out they meant minced green onion.

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  3. Harriette says:

    I don’t take any time to marinate. I just put everything in the bag as instructed and cook! Always great!

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  4. Tasha says:

    The cream sherry wine and balsamic made the dish pretty bitter. We plan to keep the IP on saute and cook down the two before adding the chicken and switching to Poultry.

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  5. Sunshine says:

    This was really good. My little one asked for more so that’s always a plus! Question though, I would like a thicker sauce for the chicken (to drizzle over the rice as well). Anyone try adding arrowroot (or corn) starch or try reducing the balsamic by simmering in the instant pot? I’ll try one of those next time but would like to hear how it went for others, if attempted. Thanks for a great recipe!

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  6. Stephanie says:

    Do you know the time it would take if the thighs were partially frozen or is that not recommended?

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    Wendy Reply:

    Based on another recipe I have made, the author recommends 40 minutes for frozen chicken thighs and 18 for fresh (thawed). Her recipe is using 2lbs of chicken thighs and this one is using 1lb so there is a small difference in the fresh time. You might be able to reduce the frozen time by a few minutes when following this recipe and using frozen thighs.

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  7. Aperture says:

    I did QR and worked fine

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    Debbie Reply:

    I have always heard never do a QR on meat?

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  8. Melaine says:

    This was easy and wonderful! Thanks a bunch!

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