This was extremely easy to make and tasted like I was cooking it all day! The two of us ate all 6 of these thighs, but this could serve three people that aren’t oinkers like we are!
6 bone-in, skin on chicken thighs
1 tablespoon extra virgin olive oil
1 tablespoon dairy free “butter” (I use Best Life or Earth Balance)
16 oz sliced baby bella mushrooms
6-8 cloves garlic, peeled and smashed
1 1/2 cup balsamic vinegar
approximately 2 1/2 cups chicken stock
salt and pepper to taste
Preheat oven to 400 ° F. Heat oil in non-stick oven safe skillet, and add chicken, skin side down. Cook chicken until skin is browned and crispy, and turn over. Brown second side, remove chicken from pan, and set aside. Add mushrooms and butter to pan. Cook mushrooms until soft and brown, then add garlic. Saute for about 2 minutes, then add vinegar. Stir for about 2 minutes, then add chicken back. Pour in chicken stock until it is about 3/4 of the way up the chicken. You want to leave the skin dry and above the liquid so that it will retain it’s crispiness. Place the pan in the preheated oven and cook for about 45 minutes, or until internal temp reaches 180 °. Remove chicken from pan and set aside. Heat pan on stove over medium-high heat, stirring frequently, until sauce has reduced and thickened. Season with salt and pepper to taste, and spoon over chicken. Garnish with chopped fresh flat leaf parsley if you’d like. Om nom nom.