Name: Chicken Thighs with Onion Jam
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3 oz (85 g) pancetta, diced; 3 tbsp (45 ml) olive oil; 1 large red onion, cubed; 2 tbsp (30 ml) white balsamic vinegar; 1 tbsp (15 ml) whole-grain mustard; 1 tbsp (15 ml) maple syrup; 1 ½ lb (675 g) boneless, skinless chicken thighs; ¼ cup (60 ml) white wine

Ingredients

- 3 oz (85 g) pancetta, diced
- 3 tbsp (45 ml) olive oil
- 1 large red onion, cubed
- 2 tbsp (30 ml) white balsamic vinegar
- 1 tbsp (15 ml) whole-grain mustard
- 1 tbsp (15 ml) maple syrup
- 1 ½ lb (675 g) boneless, skinless chicken thighs
- ¼ cup (60 ml) white wine

Preparation

- In a large skillet over medium-high heat, cook the pancetta in 1 tbsp (15 ml) of the oil until starting to brown. Add the onion. Cook until tender and nicely browned. Season with salt and pepper. Off the heat, add the vinegar, mustard and maple syrup. Transfer the onion jam to a bowl and set aside.
- In the same skillet over medium-high heat, brown the chicken in the remaining oil for 5 minutes on each side or until cooked through. Season with salt and pepper. Deglaze with the white wine. Add the onion jam and stir to coat the chicken.
- Serve with rice and a green vegetable, if desired.

Chicken Thighs with Onion Jam

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO The Rock 12" Frypan