Skillet Chicken with Pan Sauce

Suggested SKU: Balsamic
Serves 2-4. About 20 minutes.

Ingredients

• 3  tablespoons Fourth Creek Balsamic Relish

• 4 boneless, skin-on chicken thighs

• Kosher salt and freshly ground black pepper

• 1 tablespoon olive oil

• 1/3 cup chicken stock 

• 1 tablespoon cold butter (optional)

• Fresh thyme or parsley, for garnish

• A splash of White wine
  

Directions

1. Pat thighs dry and season generously on both sides with salt and pepper.
2. Heat oil in a large skillet (cast iron preferred) over medium-high heat. Place thighs skin-side down. Cook 7 minutes, undisturbed, until skin is deeply browned and crisp.
3. Flip. Cook 4-5 minutes more, until a thermometer inserted into the centre reads 165°F. Transfer thighs to a plate.
   Deglaze with white wine.
4. Pour stock into the hot pan. Scrape the brown bits up from the bottom with a wooden spoon.
5. Stir in Fourth Creek Balsamic Relish. Bubble for one minute. Off the heat, whisk in the cold butter for shine.
6. Pour the sauce over the thighs and garnish with fresh herbs.