Balsamic Chicken Thighs in Cast Iron Pan
How to Make Balsamic Chicken Thighs in Cast Iron Pan
- Place a 12 inch cast iron pan over high heat. Add the olive oil and let the pan get smoking hot. Add the chicken thighs skin side down. Season with salt and pepper Place another pan on top and press down to keep the skin flat in the pan
- Mix the brown sugar, vinegar and water together. Set aside. Sear the chicken on both sides to a deep brown. Pour the vinegar mixture over the chicken and bring to a boil. Reduce the heat to med. Keep flipping the chicken and if the vinegar mixture starts to dry up add a 1/2 cup of water.
- Be careful because it will sizzle and become caramel like. I had to add water two times before the chicken was finished.
- Remove from skillet and garnish with thyme