Honey Balsamic Chicken

I have been making this recipe for a while, but after I got my beautiful new Dutch oven for Christmas, I was finally able to do this in the one pan method.  I cannot even tell you how happy that made me.  It's kind of dorky, really but I am a kitchen nerd and I've learned to accept it.  If you, like the me of three weeks ago, do not have a Dutch oven you can still make this--just do the stove part in a skillet and then transfer to a casserole dish for the oven.  It still works great, just adds a little bit more clean-up (but totally worth it).  The chicken gets so beautifully tender, you won't even need a knife.  And the sweet, tangy sauce is literally finger-licking good.

Honey Balsamic Chicken

Number of Servings: 4-5
Time to Prepare: 55 minutes

• 2 to 2 1/2 pounds boneless, skinless chicken thighs
• 3 tsp olive oil, divided
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1/2 tsp paprika
• 3/4 tsp onion powder
• 2 Tbsp honey
• 2 Tbsp balsamic vinegar
• 2 Tbsp ketchup
• 2 Tbsp water
• 4 cloves garlic, minced

Preheat oven to 350 degrees.

Rinse chicken and pat dry.  Drizzle with 1 tsp olive oil and turn to coat.

In a small bowl, mix kosher salt, pepper, paprika, and onion powder.  Sprinkle over chicken and use your hands to rub it all over the chicken pieces.

Heat remaining 2 tsp oil in a large Dutch oven over medium-high heat.  When hot, add the chicken (in batches if needed) and cook about two minutes per side, just enough to get a nice sear.

While chicken is searing, whisk together honey, balsamic vinegar, ketchup,water, and garlic in a small bowl.  Drizzle over the chicken and turn to coat.  Cover the pan and bake for 20 minutes, then flip the pieces and bake for 20 more minutes. 

Remove chicken to a plate and cover to keep warm.  Put the pan back on the stove and bring the sauce to a simmer.  Simmer for about 5 minutes, until thickened.  Return chicken to the pan and gently toss to coat with the glaze.  Let sit for a few minutes before serving to allow the glaze to thicken slightly.

Source: slightly adapted from Our Best Bites
Produce Used: Garlic