6 bone-in, skin-on chicken thighs
Caramelized Onion Avocado Oil
Kosher Salt
2 Tbl Balsamic Chicken Blend
1 onion, sliced
1/2 cup white wine
1/4 cup stock
2 Tbl 18 Year Aged Balsamic

Need a quick dinnertime solution? We’ve got the answer: Balsamic Chicken Blend. This super versatile blend is perfect for bone-in, skin on chicken thighs. We sear them in Caramelized Onion Avocado Oil and finish off the onions in the skillet with 18 Year Aged Balsamic. This is a 30-ish minute meal with big wowza factor!


1.Preheat oven to 375°F. Set a ovenproof skillet over medium-high heat.
2.Lightly season the chicken thighs on both sides with salt. Rub the chicken thighs on both sides with Caramelized Onion Avocado Oil and Balsamic Chicken Blend.
3.Add in the sliced onions and saute, scraping up any bits off the bottom of the pan, until softened - about 5 minutes. Add in the wine. Reduce by half. Add in the stock. Move the chicken back to the pan, skin side up, and nestle on top of the onions. Move the skillet to the oven.
4.Bake for 25-35 mins or until chicken is cooked through with no visible pink and juices run clear. Remove the skillet from the oven and move the chicken to a plate. Add in 2 Tbl 18 Year Aged Balsamic and a little additional stock if the mixture seems dry. Serve the chicken with a side of potatoes, rice or polenta with a scoop of the balsamic onions on top.

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