it's not burned

It's balsamic. Four ingredients, 20 minutes, really tasty. I use chicken thighs because they are better. Really, they are tastier. Chicken breasts are boring. If you MUST use breasts, at least get bone-in skin on. And yes, in this case, eat the skin, otherwise it will not taste like the sauce. Skin is delicious, and after a couple minutes under the broiler this skin gets delightfully crispy and sticky from the balsamic. This cannot be easier nor tastier. One tip: when the balsamic is on the stove simmering away and reducing down, don't stick your face right over the pot. Recipe after the jump:



BALSAMIC GLAZED CHICKEN THIGHS

1 cup balsamic vinegar
3 cloves garlic, peeled and lightly smashed
1 tbsp chopped fresh rosemary
4 skin-on, bone-in chicken thighs (about 1 1/4 pound)
salt and pepper to taste

Preheat oven to 450. Combine the vinegar and garlic in a small saucepot and set over medium high heat. Bring to a light boil and allow to bubble until reduced to about 1/3 cup, about 10 minutes. Stir in the rosemary and set aside.

While the balsamic is reducing, set a heavy, oven-proof skillet over medium high heat. Season the chicken with salt and pepper. Place the chicken in the hot skillet skin side down and sear until browned, 3-5 minutes. Remove the chicken, pour off excess fat, then return the chicken skin side up. Place the skillet in the preheated oven for 10-15 minutes until cooked through.

Remove skillet from oven. Turn the oven to broil. Brush the chicken thighs with the balsamic, then set under the broiler until bubbly, about 2-3 minutes.