For best results, use the highest-quality balsamic you can find.
Ingredients
Serves 4
* 1 1/2 cups balsamic vinegar
* 4 medium cloves garlic, finely chopped
* 1 tablespoon finely chopped fresh rosemary
* 8 chicken thighs, skin on (about 2 1/4 pounds)
* Coarse salt and freshly ground pepper
Directions
1. Preheat oven to 450 degrees;. Combine vinegar and garlic in a small, wide saucepan over medium-high heat. Bring to a boil. Continue to boil until thick, syrupy, and reduced to 1/3 cup, about 8 minutes. Stir in rosemary.
2. Meanwhile, heat a large, heavy skillet with an oven-proof handle over medium-high heat. Season chicken with salt and pepper. Place chicken in skillet skin side down, and sear until brown, 3 to 5 minutes. Remove chicken to a platter, and pour off excess fat. Return chicken to pan, skin side up.
3. Transfer pan to oven, and roast until an instant-read thermometer inserted in the thickest part registers 180 degrees;, 10 to 15 minutes. Remove from oven. Turn on broiler. Brush chicken with reduced balsamic mixture. Place chicken in broiler until glaze is bubbly, 1 to 3 minutes. Serve.
