Chicken Thighs with a Balsamic and Garlic Sauce
Servings 4
Equipment
- Ovenproof Large Cast Iron Skillet
Ingredients
- 5 boneless skinless chicken thighs, trimmed of any fat
- 1 tbsp olive oil
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 1 tbsp butter
- 3 cloves of garlic finely minced
- 1 tbsp flour
- ⅓ cup of balsamic vinegar
- 1 cup of chicken broth
Instructions
- Preheat the oven to 350 degrees.
- Heat the olive oil in an OVENPROOF large cast-iron skillet over medium-high heat. Season both sides of the chicken thighs with sea salt, freshly cracked pepper, and garlic powder to taste.
- Lay the chicken thighs smooth side down in the cast-iron skillet and cook until golden brown, about 4 minutes.
- Flip the chicken over and place the cast-iron skillet in the oven. Cook for 8 minutes, or until cooked through.
- Return the skillet to the stove over medium-high heat (add more olive oil if needed), and add the butter and minced garlic. Cook, stirring constantly for 60 seconds, then add the flour. Cook, stirring often, for 1 minute.
- Add the balsamic vinegar and stir, scraping the browned bits from the bottom of the pan for about 1 minute.
- Add the chicken broth and bring to a boil.
- Simmer until the sauce gets thick–about 1-2 minutes. Taste the sauce and re-season, if needed.
- Pour the sauce over the chicken and serve. Enjoy.