This recipe offers a delightful twist on classic chicken thighs, combining the rich flavors of balsamic vinegar and aromatic herbs.
Heat a large frying pan over medium-high heat and add the olive oil.
Ensure the pan is hot before adding the oil to prevent sticking.
Pat the chicken thighs dry with paper towels and season them generously with salt and pepper.
Drying the chicken helps achieve a better sear.
Place the chicken thighs in the pan and brown them on both sides, about 3 minutes per side.
Avoid overcrowding the pan to ensure even browning.
Lower the heat to medium, cover the pan, and cook the chicken for about 20 minutes, turning once halfway through.
Cooking covered helps retain moisture in the chicken.
Add the chopped shallots to the pan and sauté until softened, about 2 minutes.
Stir frequently to prevent the shallots from burning.
Stir in the balsamic vinegar and thyme, cooking for an additional 1 minute to coat the chicken.
Deglaze the pan with the vinegar to incorporate all the flavors.
Serve the chicken thighs hot, garnished with the sauce from the pan.
Pair with a side of your choice for a complete meal.
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