Ingredients
2 lbs. boneless, skinless chicken thighs
1/4 tsp. organic sea salt
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
3/4 cup balsamic vinegar
1 tsp. minced fresh thyme
1 bay leaf
1/2 cp chicken stock
2 Tbsp. honey
Preparation
Season thighs with salt and pepper. Heat a large skillet over medium high heat. When hot, swirl with olive oil and brown thighs on all sides. Remove chicken to a plate and sauté onions until deeply bronzed.
Deglaze pan with 1/4 cup balsamic vinegar. Stir in minced thyme, ground pepper, bay leaf, remaining 1/2 cup balsamic vinegar, chicken stock and honey. Bring to a boil and add thighs back to pan. Reduce heat to low, cover and simmer vigorously for 20-30 minutes, turning several times, until chicken is cooked through and sauce has concentrated.
Serve over rice.
