I recently obtained a subscription to Real Simple, a magazine that literally makes me feel better about a lot of things in my life, from organization to awesome recipes (Don’t worry Food Network Magazine, you’re still my #1). The magazine covers everything from simple organization around the home to simple, classy clothing (an area I really need help with), and especially simple, delicious and easy recipes. Hoo-ray.
In the most recent issue I found a recipe for soy-balsamic glazed chicken and decided to make it for dinner. Great decision. Instead of using the entire chicken like the recipe calls for, I just used the thighs. The Russian and I love dark meat. (note: I couldn’t find this recipe on the Real Simple site, so pick up a copy if you would like to see this recipe in print!).
These thighs look hard to make, but (obviously) were not, and tasted incredible.
1 package chicken thighs [$4.50]
6 shallots [$1.50]
Balsamic vinegar [$5]
Fresh rosemary [$2]
Baby Argula (optional) [$4]
Soy sauce [$2]
Polenta (optional) [$3]
Note: I already had the soy sauce, honey, and polenta I used in this recipe in my pantry.
Preheat oven to 425.
Wisk 1/4 cup each of balsamic vinegar, honey, chopped rosemary, and soy sauce together in a bowl. Clean the chicken thighs and coat them liberally in the mixture.
Coast peeled shallots in olive oil and add them to pan. Place thighs in a baking dish skin side down and roast for 30 minutes. Turn thighs over and roast for another 20 minutes.
Make Polenta according to package directions and compose a small arugula salad, if desired. Serve with the chicken and enjoy!
I loved this dinner and will make it again very soon. The balsamic, soy, honey, and rosemary cook down into a glaze that penetrates the chicken with a slightly sweet, tangy flavor. Try it soon!