4 Servings - 6 points per serving

2 tsp olive oil

2 large red onion(s), sliced 1/2" thick and separated into ringlets

6 clove garlic clove(s), sliced paper thin

8 thigh boneless, skinless chicken thigh(s)

1 tsp table salt

1/2 Tbsp Mrs. Dash Table Blend

1/2 Tbsp dried oregano

1/2 Tbsp Marjoram, dried

1/4 cup + 2 Tbsp balsamic vinegar, divided

1/3 cup sherry cooking wine (optional)

Pound the chicken thighs to tenderize, if boneless (I use boned and take the skin off). Sauté onions and garlic in a large pan, covered so they don’t brown too much, on medium heat with 2 tsp olive oil. While that sautés, season the chicken thighs on both sides, with salt, pepper, oregano, Mrs. Dash, marjoram.

After onions are done sautéing (when soft and a light red), place chicken in pan with onions (I cover the chicken with the onions at first), and sprinkle with ¼ C of balsamic vinegar and cooking sherry, if using. Turn down the heat and cover pan, cook for 25 minutes, turning chicken once or until chicken is done. When chicken is done, remove lid, and turn up heat a little bit, and add remaining 2 TBS of balsamic vinegar. Cook until liquid is almost absorbed, about 5 more minutes. (Serving size: 2 thighs and 1/4th of onion/sauce mixture each )

I serve this with rice pilaf, couscous, or boiled red potatoes, and green beans.