4 chicken thighs
2 or 3 red onions, sliced and separated into rings
2 TB olive oil
1 tsp salt
1/2 tsp pepper
1 tsp marjoram
1 tsp oregano
4 TB balsamic vinegar, divided
chopped parsley for garnish
DirectionsHeat olive oil in a deep skillet or pot over medium heat. Place onions in pan; season with salt and pepper. Sauté for 5 to 8 minutes or until browned.
Add marjoram, oregano, chicken and 2 tablespoons balsamic vinegar.
Turn heat to low; cover and simmer for 25 minutes or until chicken is done.
Then remove lid, add remaining balsamic vinegar and turn heat to high; boil for 2 minutes or until liquid is evaporated.
Serve immediately with chopped parsley.