Chicken Thighs With Balsamic Vinegar

• 1 tablespoon extra virgin olive oil
• 2 lbs bone-in skinless chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped shallot, no substitute
• 1/4 cup balsamic vinegar, - 10 year old

1. Heat a large frying pan on medium high heat and add olive oil.
2. Rinse thighs with cold water and pat dry with paper towelling.
3. Season thighs with salt and pepper.
4. Brown chicken thighs well on all sides, about 3 minutes.
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.
6. Add shallots, and cook for 2 to 3 minutes or until they soften.
7. Stir in balsamic vinegar and cook for 1 minute longer. Turn chicken to coat thoroughly.
8. Serve chicken thighs with cooked rice and spoon sauce over thighs.
9. NOTE: Although 10 year old Balsamic Vinegar is best, 6 year old also gives you a very good tasting chicken.

extra virgin olive oil, chicken thighs, salt, black pepper, shallot, balsamic vinegar

Taken from www.food.com/recipe/chicken-thighs-with-balsamic-vinegar-271980 (may not work)