Balsamic Braised Chicken Thighs

• 2 lbs. boneless, skinless chicken thighs
• 1/4 tsp. organic sea salt
• 1/4 tsp. freshly ground black pepper
• 2 Tbsp. extra virgin olive oil
• 3/4 cup balsamic vinegar
• 1 tsp. minced fresh thyme
• 1 bay leaf
• 1/2 cp chicken stock
• 2 Tbsp. honey

1. Season thighs with salt and pepper. Heat a large skillet over medium high heat. When hot, swirl with olive oil and brown thighs on all sides. Remove chicken to a plate and saute onions until deeply bronzed.
2. Deglaze pan with 1/4 cup balsamic vinegar. Stir in minced thyme, ground pepper, bay leaf, remaining 1/2 cup balsamic vinegar, chicken stock and honey. Bring to a boil and add thighs back to pan. Reduce heat to low, cover and simmer vigorously for 20-30 minutes, turning several times, until chicken is cooked through and sauce has concentrated.
3. Serve over rice.

chicken thighs, salt, freshly ground black pepper, extra virgin olive oil, balsamic vinegar, thyme, bay leaf, chicken stock, honey

Taken from www.epicurious.com/recipes/member/views/balsamic-braised-chicken-thighs-51282201 (may not work)