Chicken Thighs Braised in Port-Balsamic Sauce

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.5 teaspoon pepper black
• 2 pounds chicken thighs 
• 1 teaspoon basil dried
• 0.5 cup less-sodium chicken broth fat-free
• 0.3 cup parsley fresh chopped
• 1 teaspoon garlic powder 
• 4.5 teaspoons olive oil divided
• 2 teaspoons onion instant minced
• 0.5 teaspoon oregano dried
• 5 ounces pearl onions peeled
• 0.5 cup port sweet
• 0.5 teaspoon salt 
• 1 teaspoon salt 
• 1.5 pounds yukon gold red cubed

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 42
2. To prepare rub, combine onion through pepper in a small bowl.
3. To prepare chicken, sprinkle chicken thighs evenly with 1 tablespoon rub mixture.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
5. Add chicken; saut 3 minutes on each side or until browned.
6. Remove chicken from pan.
7. Add 1 teaspoon oil and onions; saut 3 minutes. Stir in wine, scraping pan to loosen browned bits.
8. Add broth, vinegar, and salt; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes.
9. Combine 1 tablespoon rub mixture, the remaining 1 1/2 teaspoons oil, and potatoes; toss to coat.
10. Place potatoes in a single layer on a baking sheet.
11. Bake at 425 for 20 minutes or until tender; toss with parsley.
12. Serve chicken with potatoes and sauce.