Ingredients

The following ingredients have 4 Servings
  • 4 skin-on/bone-in chicken thighs
  • 1 tbsp olive oil
  • 2 large garlic cloves thinly sliced
  • Sauce:
  • 1/2 cup chicken broth
  • 1/4 cup balsamic vinegar
  • 2 Tbsp maple syrup
  • 1/2 tsp salt
  • Freshly ground pepper

Instruction

  • For the sauce: Stir together the chicken broth, balsamic, maple syrup, salt and pepper. Set aside.
  • In a skillet, heat oil over medium-high heat until shimmering. Add chicken, skin-side down and cook until the skin is deep golden, about 5 minutes. Flip chicken over and cook the other side for 3-4 minutes. Remove chicken to a plate and discard all but about a teaspoon or two of the fat in the pan.
  • Return the pan to the burner and stir in the garlic slices. Cook, stirring, until just softened and fragrant, 30-40 seconds. Pour in the sauce and bring to a boil. Reduce heat to medium-low. Return chicken to the pan, skin side up and allow to simmer 15-20 minutes, spooning some of the sauce overtop of the chicken a time or two, until chicken is cooked through. If sauce is not thick enough, you can stir in a mixture of 2 tsp cornstarch with 2 Tbsp water and cook, stirring, until sauce thickens.