Chicken Thighs in Wine and Vinegar      

Total time: 25 minutes
     I skinned the thighs, but left the bone.  They are braised in a flavorful white wine, Balsamic vinegar and herb sauce.

 Ingredients:

• 4 chicken thighs
• 1 onion
• 2 cloves garlic
• 1/2 cup (4oz, 120ml) chicken stock
• 1/2 cup (4oz, 120ml) white wine
• 3 tbs Balsamic wine vinegar
• 2 tbs tomato paste
• 1/2 tsp marjoram
• 1/2 tsp thyme
• 2 tsp cornstarch (corn flour, maizena) dissolved in 2 tbs water

 Instructions:

• Skin the thighs by simply pulling it off.  You may need to cut in a few places.  Discard skin.
• Finely chop onion and mince garlic.
• Heat oil in medium nonstick skillet over medium-high heat.
• Add chicken thighs and brown on both sides, about 5 minutes.
• Add onion, garlic and sauté 5 minutes longer.
• Add stock, wine, vinegar, tomato paste, herbs and stir to combine. 
• Turn the thighs once or twice to coat with sauce. Cover, reduce heat and simmer 15 minutes. 
• To finish: Remove thighs to a small platter.
• Dissolve cornstarch in water.  
• Increase heat under sauce, add cornstarch and stir until thickened and clear. 
• Spoon over chicken thighs and serve.