Onions make an amazing transformation when slowly cooked, becoming golden brown, tender and subtly sweet. Mixing them with a bit of balsamic vinegar adds even more sweetness and just the right counterpoint to dark thigh meat.

2 tablespoons olive oil, divided
4 boneless skinless chicken thighs (about 1 lb.)
1/4 teaspoon coarse salt
1/8 teaspoon pepper
2 medium onions, thinly sliced
1/2 cup lower-sodium chicken broth
3 tablespoons balsamic vinegar
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 teaspoon sugar

1. Heat 1 tablespoon of the oil in medium skillet over medium-high heat until hot. Sprinkle chicken with salt and pepper; cook 5 to 6 minutes or until golden brown, turning once. Remove chicken.

2. Reduce heat to medium-low. Heat remaining 1 tablespoon oil until hot. Cook onions 10 to 12 minutes or until golden brown, stirring frequently. Stir in all remaining ingredients. Nestle chicken in onions; cover and simmer 5 minutes or until chicken is no longer pink in center.

3. Uncover; simmer 2 minutes or until juices are slightly reduced.

2 servings

PER SERVING: 425 calories, 24.5 g total fat (5.5 g saturated fat), 31 g protein, 18 g carbohydrate, 85 mg cholesterol, 425 mg sodium, 2.5 g fiber