Balsamic-Braised Chicken Thighs
Pecan Green Beans and Carrots
Ingredients
- 3 (7-oz) bone-in, skinless chicken thighs
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp olive oil, divided
- 1 (8-oz) pkg whole mushrooms, halved
- ½ Tbsp butter
- ½ cup low-sodium chicken broth
- 1 Tbsp balsamic vinegar
- 1 Tbsp chopped fresh thyme
Instructions
- Sprinkle chicken with salt and pepper. Cook in 1 Tbsp hot oil in a Dutch oven over medium-high heat 8 minutes per side or until browned and done. Remove from pot; keep warm.
- Cook mushrooms in ½ Tbsp hot oil and butter in same pot 4 minutes or until browned and liquid is released.
- Return chicken to pot; add broth. Cover and cook 10 minutes. Stir in vinegar and thyme.
Side Dish Ingredients
- ½ (12-oz) pkg trimmed green beans
- ¾ cup baby carrots
- 2 Tbsp chopped pecans
- 2 small cloves garlic, minced
- 2 Tbsp butter
- ¼ tsp salt
Side Dish Instructions
- Steam green beans and carrots in a steamer basket over simmering water 5 minutes or until crisp-tender.
- Sauté nuts and garlic in melted butter in a large skillet over medium heat until nuts are toasted and fragrant. Toss with green beans and carrots. Sprinkle with salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
334
|
131
|
465
|
| Fat (g) | 20 | 11 | 31 |
| Sat. Fat (g) | 4 | 5 | 9 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 3 | 7 | 10 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 352 | 284 | 636 |
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