Honey Balsamic Glazed Chicken with Arugula Salad Recipe
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Category: |
Category: |
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Honey Balsamic Glazed Chicken |
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Ingredients: |
Ingredients: 1 Tbsp olive oil
4 bone-in chicken thighs
kosher salt and pepper
1/2 cup balsamic vinegar
1/4 cup honey
1 Tbsp low-sodium soy sauce
2 cloves garlic, minced
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Directions: |
Directions:1) Heat oven to 425ºF. Heat oil in a large skillet on medium. Season chicken with 1/4 tsp each salt and pepper, place in the skillet skin down, and cook until deep golden brown and crisp, 7-8 minutes. Turn chicken over, cook 1 minute more, then transfer skillet to oven and roast untl cooked through, 8-10 minutes. Transfer to a serving platter. Pour off all but 1 Tbsp fat in skillet.
2) While chicken is cooking, in a small bowl, combine balsamic vinegar, honey, and soy sauce. When chicken is done, add garlic to skillet and cook on medium, stirring, 1 minute. Add vinegar mixture and simmer, stirring often, until reduced by nearly half and the consistency of maple syrup, 6 to 8 minutes. Drizzle over chicken.
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Arugula Salad |
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Ingredients: |
Ingredients: 2 Tbsp olive oil
1 Tbsp red wine vinegar
1 tsp honey
1 tsp Dijon mustard
kosher salt and pepper
1 15-oz can chickpeas, rinsed
1 cup grape or cherry tomatoes, halved
½ seedless cucumber, cut into ¼-in pieces
5 oz arugula (about 8 cups)
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Directions: |
Directions:In a large bowl, whisk together oil, red wine vinegar, honey, Dijon, and ¼ tsp each salt and pepper. Add chickpeas, tomatoes, and cucumber and toss to combine.
Fold in arugula and serve with chicken. |
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