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balsamic braised chicken thighs

File chicken thighs as one of the most underappreciated protein sources around. This “dark” meat is actually filled with iron and heart-healthy polyunsaturated fats, which makes them super flavorful and prevents them from drying out.

Yield 4 servings • Prep Time 10 minutes • Cook Time 30 minutes

2 tsp olive oil

8 bone-in, skin-on chicken thighs

1 tsp kosher salt

½ tsp freshly ground black pepper

2 onions, sliced

3 bell peppers, any color, sliced

¼ cup balsamic vinegar

2 tsp honey

1. In a large (5½- to 7¼-quart) Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper and place in the pot skin-side down. (If the chicken thighs are large, do this in two batches so you don’t overcrowd the pan.) Sear for 5 to 6 minutes and then transfer to a plate.

2. Return the pot to the stove top over medium-high heat. Add the peppers and onions and toss to coat with the chicken drippings. Add the vinegar and honey and toss to combine.

3. Add the chicken back to the pot on top of the vegetables and reduce the heat to low. Partially cover and cook for 20 minutes or until the chicken reaches an internal temperature of 165°F.

TIP The saturated fat in chicken thighs is mostly in the skin, which can be removed after cooking, if desired.

NUTRITION PER SERVING (2 CHICKEN THIGHS)

Calories 402 • Total Fat 21g • Saturated Fat 5.5g • Cholesterol 114mg • Sodium 583mg • Total Carbohydrate 15g • Dietary Fiber 2.5g • Sugars 9g • Protein 33g