Balsamic Vinegar Chicken

5 Boneless, skinless chicken thighs
2 Tb extra virgin olive oil, divided
salt
pepper
I medium yellow onion, chopped
5 cloves garlic, minced
2 Tb dried thyme
1 Tb dried rosemary
1/4 c flour
1/2 C balsamic vinegar

* you can use any vinegar you have on hand, really, but balsamic adds an extra sweetness that works well with the thyme.

1. Salt and pepper the chicken thighs. Heat 1 Tb olive oil over medium high heat in a heavy bottom pan (like a dutch over or le cruset). Brown chicken thighs 4 minutes on each side. Remove from pan and set aside. Meanwhile, dice onion and mince garlic.
2. In the same pan, add Tb olive oil, and lower heat to medium. Add onion and cook 2-3 minutes until soft. Add garlic. Cook 2 minutes.
3. Add balsamic vinegar, deglaze pan with wooden spoon. Bring to a boil, then reduce to a low simmer. Add 1 c of water. Put chicken back in pan, and cook 30-40 minutes until cooked through. Add salt and pepper to taste.
4. When chicken is done, whisk together a slurry of flour and water. Add to pan to create gravy. Serve chicken over mashed potatoes or brown rice.

Serving Size: Makes 5 chicken thighs

Number of Servings: 5

Recipe submitted by SparkPeople user MORNINGGLORY609.