These moist and delicious balsamic chicken thighs are baked in butter.
The following post contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
Being able to cook in butter is one of the many delights of cooking low carb. Sure, you wouldn’t want to do it for every meal, but it certainly still feels like a luxury. In this recipe I have used balsamic vinegar. Most types of vinegar do not contain any carbs but balsamic vinegar does. So check the label carefully – I’ve seen them range from 2-7 carbs per serving of one tablespoon. Definitely try and aim for the lower end if you can – those carbs are all sugar!
To prepare this dish, place bone-in chicken thighs (fat trimmed) in a non-stick baking dish. You could use 3 small thighs or 2 large ones. I prefer to keep the bone in while cooking to improve flavor, but I do take the skin off. Do whatever you prefer, though!
To make the sauce, melt some unsalted butter then add balsamic vinegar.
Stir together and pour over the chicken. Add black pepper and salt as required.
Bake the chicken in a preheated oven for around 30-40 minutes, until the internal temperature of the chicken reaches 180F. I use a meat probe thermometer for this!
Pour the juices from the chicken into a saucepan and keep the chicken warm. I usually skim off some of the excess butter fat at this point. Bring to the boil, add a little heavy cream, check for seasoning, then pour the sauce over the chicken.