Pennyhal

I've been modifying my recipes so that there is less salt in them to help my husband comply with a low salt diet, and make the recipes servings reduced to two. Once you delete the salt, most recipes can be bland and this adds flavor to them.

Chicken in Bamlsamic Vinegar

2 chick thighs, 39 mg each - how much salt this contains will depend on the size of the thighs
1/3 cup balsamice vinegar, 0 mg - again you have to read the bottle label as some have salt in them
1 teaspoon brown sugar 0 mg
6 scallions, white part only 0mg
1 tablespoon olive oil 0mg

Mix together the balsamic viengar and brown sugar and set aside.

Cut the white bottom parts off of 6 green onions, about 3 inches, and set aside.

Pour olive oil into a non-stitck pan. Place thighs skin side down in pan. Cook covered on medium heat until the skin is browned and a little crispy. Remove skin from thigh and throw away. Return thighs to pan with the skin (now removed) side up.

Pour vinegar mixture over the chicken and place 3 onions on top of each thigh. Cover pan and continue cooking and baste with vinegar a few times unitl meat is done and the sauce is cooked down to a syrupy consistency. If sauce gets too thick before chicken is cooked, add some water to it.

Place thighs on plate with 3 onions on top. Pour off any oil on top of the vinegar and spoon about a tablespoon of sauce over the chicken.