Many times, I’ll take something out of the freezer to thaw in the morning with no concrete plans on what we’re having for dinner. We’ll flip through some recipes, and come across something that we can make with what we have on hand. We’re lucky enough to have a packed pantry (even Mormon’s would be envious of us), so this recipe was a natural choice. It was very flavorful, and plain orzo was a perfect starch – if you want to make the dish a bit healthier, keep your eyes out for whole wheat orzo. The sauce is aggressive enough to stand up to it.
Chicken Thighs with Balsamic and Garlic Sauce
recipe from For the Love of Cooking
5 boneless skinless chicken thighs, trimmed of any fat
1 tbsp olive oil
Sea salt and fresh cracked pepper to taste
1 tbsp flour
1 tbsp butter, softened
3 cloves of garlic, minced
1/3 cup of balsamic vinegar
1 cup of chicken broth
Preheat the oven to 350 degrees. Heat the olive oil in a large OVEN PROOF skillet over medium high heat. Season the chicken thighs with sea salt and fresh cracked pepper. Lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place in the oven. Cook for 8 minutes or until cooked through.
Remove chicken from oven and set aside on a platter to rest with a tinfoil tent to keep warm. Return the skillet to the stove over medium high heat (add more olive oil if needed) and add minced garlic. Cook, stirring constantly for 60 seconds then add the balsamic vinegar. Stir, scraping the browned bits from the bottom of the pan for about 1 minute. Add the chicken broth and bring to a boil. Mix the butter and flour together making a paste. Whisk in the flour and butter mixture and let the sauce return to a boil. Simmer until the sauce gets thick – about 1-2 minutes. Pour the sauce over chicken and serve. Enjoy.