Description
Great flavorful weeknight supper for two!
Ingredients
- 2 Tablespoons Aged Balsamic Vinegar
- 3 Tablespoons Pure Cherry Preserves
- ½ teaspoons Black Pepper
- ½ teaspoons Onion Salt
- 4 whole Chicken Thighs
- ½ cups Low Sodium Vegetable Stock
Preparation
Preheat oven to 400ºF.
In a microwave safe mixing bowl, add aged balsamic vinegar, cherry preserves, black pepper, and onion salt. Microwave 2 minutes, stir, and add chicken thighs to coat well. Set aside.
In an 8 x 8 inch nonstick baking dish, add chicken stock and coated chicken thighs. Pour mixing bowl ingredients over the thighs. Cover pan with aluminum foil and bake 30 minutes.
Serve with rice and a side salad or vegetable. Enjoy!
