Chicken Glazed Balsamic#
1/2 Cup Aged Balsamic Vinegar
1/4 Cup Brown Sugar
1/2 Cup Olive Oil
1 Teaspoon of Shredded Fresh Ginger
1/4 Cup Raw Honey
1/2 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
3 Pounds Bone-In Chicken Thighs, Or More To Taste
Salt And Pepper To Taste
Beat balsamic vinegar, olive oil, honey, brown sugar, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
Preheat oven to 375 degrees F.
Pour chicken and marinade into a greased baking dish.
Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F.
Serve with Crusty French Bread and Garden Salad with Raspberry Vinaigrette
2 Teaspoons Butter
1 (8 Ounce) Package Sliced Fresh Cremini Mushrooms
3 Chopped Green Scallions
2 Tablespoons Chopped Basil
2 Cups Chicken Broth
1 Cup White Rice
1 Teaspoon Chicken Bouillon Granules
1/8 Teaspoon Salt
2 Cloves Garlic Minced
1 Pinch Ground Black Pepper
Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.