Spiced Chicken Thighs

Cooking Light has some wonderful recipes. This is one of them!  Pairs well with brown or basmati rice.

Ingredients:

3/4 teaspoon olive oil
Cooking spray
1 cup vertically sliced onion
2 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon curry powder
8 chicken thighs (about 2 1/4 pounds), skinned
1/4 cup dry red wine
2 tablespoons red wine vinegar
3 tablespoons chopped fresh parsley
1 cup fat-free, less-sodium chicken broth

 

Preparation:

Heat oil in a 12-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Remove from pan.
Combine garam masala, salt, and curry powder; sprinkle evenly over chicken. Add chicken to pan; cook over medium-high heat 4 minutes on each side or until browned. Add wine and vinegar; cook 30 seconds, scraping pan to loosen browned bits. Add onion and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done; stir in parsley.