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.

Ingredients:

1 package chicken thighs [$4.50]

6 shallots [$1.50]

Balsamic vinegar [$5]

Fresh rosemary [$2]

Baby Argula (optional) [$4]

Soy sauce [$2]

Honey [$3]

Polenta (optional) [$3]

Note: I already had the soy sauce, honey, and polenta I used in this recipe in my pantry.

Directions:

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!

-L