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Prep Time: 10 minutes          Ready In: 30 minutesonionchicken

Servings: 2



1 tablespoon olive oil            1 1/2 cups chicken stock
1 cup onion, chopped   1/2 cup balsamic vinegar
2 chicken leg quarters   1/2 cup chopped sun-dried tomatoes
4 cloves garlic, chopped   salt and pepper to taste



1. Preheat oven to 350° F

2. In a large skillet, heat oil over medium heat.  Add onion and reduce heat to low.  Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked.  Ad garlic and saute briefly.

3. Increase heat to medium.  Add chicken hindquarters to skillet and brown on both sides.  Remove chicken, onion, and garlic, and place in 9"x13" baking dish.

4. Combine the stock and vinegar.  Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened.  Pour mixture over chicken and stir in the sun dried tomatoes.  Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear.

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Mount Vernon, Ohio 43050
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