Pan-Fried Chicken Thighs with Balsamic Sauce

• 1 Chicken thigh
• 1 Salt and coarsely ground pepper
• 1 Plain flour
• 2 clove Garlic
• 1 tbsp Red wine
• 3 tbsp each Red wine, balsamic vinegar
• 1 tbsp Butter
• 1 lettuce or baby leaf greens Vegetables of your choice
• 1 tbsp Bell pepper, Tomato
• 1 dash Olive oil
• 1 dash Herbs (basil etc...)

1. Slice the chicken thigh in half into the same thickness, and sprinkle salt and coarsely ground pepper, then coat with flour.
2. Heat olive oil in a frying pan.
3. When it's heated, add garlic.
4. When lightly browned, remove from the pan.
5. Place the chicken in the pan from Step 2 with the skin side down.
6. Pan-fry over high heat.
7. When the skin is crispy, flip the chicken, and add 1 tablespoon of red wine.
8. Turn down the heat to medium, and cover with a lid.
9. When cooked through, remove from the pan.
10. Add red wine and balsamic vinegar to the pan at Step 3, and bring to a boil.
11. Return half of the garlic, and when the sauce starts to thicken, add butter.
12. Serve the vegetables and bite-sized chicken on a plate.
13. Pour the sauce from Step 4, and sprinkle the remaining garlic from Step 2 and herbs.
14. Garnish with minced bell peppers, swirl a small amount of olive oil, and drizzle balsamic vinegar (not listed).

chicken thigh, salt, flour, clove garlic, red wine, red wine, butter, vegetables, bell pepper, olive oil, herbs

Taken from cookpad.com/us/recipes/144375-pan-fried-chicken-thighs-with-balsamic-sauce (may not work)