Chicken Thighs Braised In Port-Balsamic Sauce

• Rub:
• 2 teaspoons instant minced onion
• 1 teaspoon salt
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Chicken:
• 12 chicken thighs (about 2 pounds), skinned
• 4 1/2 teaspoons olive oil, divided
• 16 pearl onions, peeled (about 5 ounces)
• 1/2 cup port or other sweet red wine
• 1/2 cup fat-free, less-sodium chicken broth
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon salt
• 4 1/2 cups cubed Yukon gold or red potatoes (1 1/2 pounds)
• 1/4 cup chopped fresh parsley

1. Preheat oven to 425u0b0.
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. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken; saute 3 minutes on each side or until browned. Remove chicken from pan. Add 1 teaspoon oil and onions; saute 3 minutes. Stir in wine, scraping pan to loosen browned bits. Add broth, vinegar, and salt; bring to a boil. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes.
4. Combine 1 tablespoon rub mixture, the remaining 1 1/2 teaspoons oil, and potatoes; toss to coat. Place potatoes in a single layer on a baking sheet. Bake at 425u0b0 for 20 minutes or until tender; toss with parsley. Serve chicken with potatoes and sauce.

rub, onion, salt, basil, garlic, oregano, black pepper, chicken, chicken, olive oil, pearl onions, port, chicken broth, balsamic vinegar, salt, gold, parsley

Taken from www.myrecipes.com/recipe/chicken-thighs-braised-port-balsamic-sauce (may not work)