ingredient..
1 lb skin on chicken thighs
1 shallot, minced
3 cloves garlic, minced
1 tbsp fresh thyme (or 1 tsp dried thyme)
1/4 cup chicken broth or white wine
1/3 cup maple syrup
1/2 cup balsamic vinegar
1. Trim excess fat and skin off chicken thighs and season both sides with salt and pepper.
2. Heat a large oven-safe pan over medium heat and add 2 tbsp oil. Add chicken thighs skin side down and sear, without moving them, for 10-12 minutes, or until chicken thighs release easily from the pan without sticking. Cook for an additional 3-4 minutes on the other side (don’t crowd the pan, sear chicken thighs in batches, if needed). Remove chicken from the pan and set aside.
3. Preheat oven to 400°F.
4. Add garlic, shallot and thyme to the pan and sauté for 2 minutes. Deglaze the pan with chicken broth or white wine, be sure to scrape the brown bits off the bottom of the pan.
5. Add maple syrup and balsamic vinegar, stir to combine and bring to a boil.
6. Add chicken thighs back to the pan and place pan in the oven. Bake for 15-18 minutes, or until the internal temperature of the chicken reaches 175°F.
