Chicken Thighs with a Balsamic and Garlic Sauce

Ok, I really need to work on my photography skills. Only I could manage to make something that tastes delicious look so unappetizing.

But don’t let my bad photography skills deter you from trying this dish. It was very good. I have a new-found love for all things balsamic, especially when it’s cooked down to a nearly syrupy consistency. It loses much of its acidic bite, but keeps its unique flavor while also getting sweeter. I find it amazing that if you reduce plain balsamic vinegar down enough, it provides a perfect balance to fresh strawberries.

When you are reducing anything, quality is key. I live by the mantra “garbage in, garbage out” – both in engineering, and cooking. That’s why you always hear cooks and recipes beg and plead for you to cook only with wine you’d drink. If you cannot palate it in a glass, reducing it only concentrates the flavors you do not like in the first place. While I wouldn’t recommend drinking balsamic straight from the bottle, the same rule applies. Get a good brand, you’ll be rewarded.




Chicken Thighs with a Balsamic and Garlic Sauce
Adapted From: For the Love of Cooking

2 boneless skinless chicken thighs, trimmed of any fat
1 tbsp olive oil
Sea salt and fresh cracked pepper to taste
1 tbsp flour
1 tbsp butter, softened
3 cloves of garlic, minced
1/3 cup of balsamic vinegar
1 cup of chicken broth

Preheat the oven to 350 degrees. Heat the olive oil in a large oven proof skillet over medium high heat. Season the chicken thighs with sea salt and fresh cracked pepper. Lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through.

Remove chicken from oven and set aside on a platter to rest with a tinfoil tent to keep warm. Return the skillet to the stove over medium high heat (add more olive oil if needed) and add minced garlic. Cook, stirring constantly for 60 seconds then add the balsamic vinegar. Stir, scraping the browned bits from the bottom of the pan for about 1 minute. Add the chicken broth and bring to a boil. Mix the butter and flour together making a paste. Whisk in the flour and butter mixture and let the sauce return to a boil. Simmer until the sauce gets thick - about 1-2 minutes. Pour the sauce over chicken and serve. Enjoy.