6 chicken thighs, skin on
salt and pepper
2 tablespoons olive oil
2 large shallots, minced
1 tablespoon fresh thyme, chopped fine
1/4 cup dry red wine
3/4 cup balsamic vinegar
1/2 cup chicken broth
1/4 cup honey
1 bay leaf
Heat the oven to 350 degrees.
Season chicken with salt and pepper. Heat oil in an oven-safe pan big enough to hold 6 chicken thighs over medium high heat. Sear the chicken to goldeny brown on all sides for 3-5 minutes per side. Pull the chicken out of the searing pan, leaving the bits inside.
Now it’s time to add the shallots and thyme to the pot. Scrape up and stir up and cook for 5-7 minutes over medium heat until soft and golden.
Pour the wine into the pan (make sure you pour a glass for yourself). Cook over a medium heat burner until the mixture is mostly dry.
Add vinegar, broth, honey, and bay leaf to the pot. Stir and stir and stir. Add the browned chicken to pot, and over medium high heat, bring the juices to a simmer.
Put a lid on the pot and put the pot in the oven. Set the timer for 30 minutes, while you make the biscuits and the salad. Turn the chicken once so that it’s cooked through and a beautiful brown.
When that beautiful brown has been reached, take the pot out of the oven. Take the chicken out of the pot and put it on a plate.
Take the bay leaf out of the pot and toss it. Put the pot back on medium high heat burner to reduce the juices by a little more than half or until it looks syrupy. Lower heat to medium low. Put the chicken back in the braising pan and spoon that glorious sauce over the chicken. Salt and pepper to taste.
