Onion Chicken in Balsamic Sauce

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 chicken leg quarters
• 4 cloves garlic, chopped
• 1 1/2 cups chicken stock
• 1/2 cup balsamic vinegar
• 1/2 cup chopped sun-dried tomatoes
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the stock and vinegar and bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened. Getting the mixture to thicken can take a very long time, so make sure to start this sooner than later. I added a little bit of Dijon mustard to the recipe to get it to thicken easier and give it some more flavor.
   
3. In a large skillet, heat oil over medium heat. Add onion and reduce heat to low. Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked. Add garlic and saute briefly.
4. Increase heat to medium. Add chicken hindquarters to skillet and brown on both sides. Remove chicken, onion and garlic and place in a 9x13 inch baking dish.
5. Pour half of the balsamic mixture over chicken and stir in the sun dried tomatoes. Continue to heat the balsamic mixture so that it will thicken even more. Cover dish tightly and bake in the preheated oven for 15 to 20 minutes, or until chicken is done and juices run clear. Use the remaining balsamic mixture as a glaze over the chicken
6. ENJOY!!

Modified slightly from allrecipes.com