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Instructions
1. Season chicken thighs with salt and pepper
2. Heat oil in large skillet over medium-high heat
3. Cook chicken skin-side down until crispy
4. Flip and cook until done, remove from pan
5. Add balsamic vinegar and honey to pan
6. Simmer until reduced and syrupy
7. Return chicken to pan, coat with glaze
8. Serve with roasted vegetables
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Chef's Notes
Simple yet elegant dinner with tangy-sweet glaze.