Chicken Thighs With Balsamic Vinegar

• extra virgin olive oil↗1 tablespoon
• bone-in skinless chicken thighs↗2 lbs
• salt↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon
• chopped shallot, no substitute1⁄4 cup
• balsamic vinegar, - 10 year old↗1⁄4 cup

Step-by-step instructions

1. 1

   Heat a large frying pan on medium high heat and add olive oil.

2. 2

   Rinse thighs with cold water and pat dry with paper towelling.

3. 3

   Season thighs with salt and pepper.

4. 4

   Brown chicken thighs well on all sides, about 3 minutes.

5. 5

   Cover, reduce heat to medium and cook for approximately 25 minutes or until thights are almost cooked through, depending on size, turning once during cooking.

6. 6

   Add shallots, and cook for 2 to 3 minutes or until they soften.

7. 7

   Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly.

8. 8

   Serve chicken thighs with cooked rice and spoon sauce over thighs.

9. 9

   NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.