Balsamic Chicken Dinner

This easy chicken recipe can also be referred to as one-pot chicken, it's that simple! It has a delicious and thick balsamic sauce with pungent smell mixed with garlic. Enjoy with a side of brussel sprouts, green beans, or other vegetable side of your choice!

Also check out this recipe on my blog: Michael's Test Kitchen

The chicken I decided to use for this recipe was chicken thighs, not only because I personally like dark meat over white, since it is darker, it is usually moister, and boneless thighs are usually thinner than boneless chicken breast.
I also am going to start posting a poem per post from now on, so here's the next one: (if you hate poetry, skip to recipe below) This poem is actually food related in some sense, as it is an unrealistic and humorous account of the 'danger' of microwaves:

Microwaves Are Harmful

By Michael Metzler Jr.

.

Microwaves are harmful,

Don’t let anyone fool you,

They are full of electricity,

And worst of all; the flu

.

But more than anything else

Microwaves are inactive

In good consumer reports

And also radioactive

.

So if you dare put food

In this hazardous box of metal

You may as well try something different

Perhaps munch on a rose petal

.

For if you use this thing

And from it hot food eat,

You are as good as dead

As an unused brown golf cleat.

.

So if you own a microwave

If you bought it from a store

Please just throw it away at once

And we won’t bug you more.

.

So for your information,

In case you want to clap,

Please try our new product:

A brand new Food-o-Zap!

End.

2 lbs. Boneless chicken thighs

6 cloves garlic

½ teaspoon thyme

Salt

Pepper

Olive oil

1 cup chicken broth

5 tablespoons balsamic vinegar

2 tablespoons flour

Heat olive oil in a large skillet over medium high heat.

Salt and Pepper the chicken

Sear salted and peppered chicken thighs about 4 minutes on each side, until just cooked through. Drain fat and set chicken to the side.

Chop your garlic into relatively thin slices, then add to the pan, stirring until browned.

Next add the chicken broth and the balsamic vinegar. Then add flour, thyme.

Bring mixture to a boil, then let it simmer until thickened, about 5 minutes.

Add chicken back to skillet, cover, and let it cook over low heat for another 15-20 minutes, until internal chicken temperature reads 165 degrees F.

Serve chicken with broth mixture.

Optionally sprinkle with Parmesan to top it off.