Balsamic Chicken With Potatoes And Onions - cooking recipe

Ingredients

4 tablespoons balsamic vinegar
4 boneless skinless chicken breasts
2 potatoes
3/4 cup sliced onion
1 teaspoon olive oil
1/2 teaspoon thyme, dried
salt and black pepper (optional)

Preparation

Pour 3 Tbsp vinegar over chicken and marinate for several hours or overnight.
Preheat oven to 350 degrees.
Wash potatoes thoroughly and cut into 1/4 inch slices. Steam in a vegetable steamer until almost tender (approx. ten minutes).
Meanwhile, in a small skillet, saute onion in olive oil on medium heat. Add a splash of water and cook until soft.
Mix in remaining tablespoon vinegar.
Mix in potatoes.
Pour the potato mixture into a shallow casserole large enough to accommodate a layer of potatoes covered by chicken breasts. Sprinkle potatoes with about 1/4 tsp of thyme.
Remove chicken from marinade and place on top of potatoes. Discard marinade. Season with salt, pepper, and remaining thyme.
Bake for 30-45 minutes or until chicken is cooked through.