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Balsamic Chicken
4 Chicken Thighs (Bone-In)
2 Tbs Balsamic Vinegar
1/2 Tsp Garlic
Salt & Pepper To Taste
Oil for pan
Heat pan and add enough oil to lightly grease bottom. (Since chicken thighs are fattier and have a layer of fat, very little oil is needed.)
Once pan is hot, add garlic and chicken (skin side down.) Use about 1/2 of the vinegar and coat the top of the chicken. Once skin side is crispy, flip the chicken, reduce heat to med-low. Coat the rest of the chicken with the balsamic vinegar and cover.
Chicken will take about 20 minutes to cook. Once thoroughly cooked, remove lid and increase heat to high. Flip chicken back to skin side and brown until skin is nice and golden.
Remove from heat and serve!
I paired this with lightly steamed broccoli, and it made for a great meal!
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