Pan-Fried Chicken Thighs with Balsamic Sauce

1. 1

   Slice the chicken thigh in half into the same thickness, and sprinkle salt and coarsely ground pepper, then coat with flour.

2. 2

   Heat olive oil in a frying pan.

3. 3

   When it's heated, add garlic.

4. 4

   When lightly browned, remove from the pan.

5. 5

   Place the chicken in the pan from Step 2 with the skin side down.

6. 6

   Pan-fry over high heat.

7. 7

   When the skin is crispy, flip the chicken, and add 1 tablespoon of red wine.

8. 8

   Turn down the heat to medium, and cover with a lid.

9. 9

   When cooked through, remove from the pan.

10. 10

    Add red wine and balsamic vinegar to the pan at Step 3, and bring to a boil.

11. 11

    Return half of the garlic, and when the sauce starts to thicken, add butter.

12. 12

    Serve the vegetables and bite-sized chicken on a plate.

13. 13

    Pour the sauce from Step 4, and sprinkle the remaining garlic from Step 2 and herbs.

14. 14

    Garnish with minced bell peppers, swirl a small amount of olive oil, and drizzle balsamic vinegar (not listed).

* Per serving · 4 servings · Values may vary.