Balsamic Chicken:
Martha Stewart
1 1/2 cups Balsamic Vinegar
4 medium garlic cloves, finely chopped
1 Tablespoon finely chopped Fresh Rosemary
8 chicken thighs, skin on (about 2 1/4 pounds)
Preheat oven to 450 degrees. Combine vinegar and garlic in a small, wide saucepan over medium-high heat. Continue to boil until thick, syrupy, and reduced to 1/3 cup (about 8 minutes). Stir in Rosemary.
Meanwhile, heat a large, heavy skillet with an oven proof handily over medium-high heat. Season chicken with salt and pepper. Place chicken in skillet skin side down and sear until brown (3-5 minutes). Remove chicken to a platter and pour off excess fat. Return chicken to pan, skin side up.
Transfer pan to oven and roast until 180 degrees (10-15 minutes). Remover from oven. Turn on broiler. Brush chicken with reduced balsamic mixture. Place chicken in broiler until glaze is bubbly (1-3 minutes).
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