Chicken Thighs With Balsamic Vinegar

Step 1

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

Step 2

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

Step 3

Season thighs with salt and pepper.

Step 4

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

Step 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.

Step 6

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

Step 7

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

Step 8

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

Step 9

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