Chicken Thighs Braised In Port-Balsamic Sauce

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2 teaspoons instant minced onion

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon black pepper

12 chicken thighs (about 2 pounds), skinned

4 1/2 teaspoons olive oil, divided

16 pearl onions, peeled (about 5 ounces)

1/2 cup port or other sweet red wine

1/2 cup fat-free, less-sodium chicken broth

2 tablespoons balsamic vinegar

1/2 teaspoon salt

4 1/2 cups cubed Yukon gold or red potatoes (1 1/2 pounds)

1/4 cup chopped fresh parsley

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