Balsamic Braised Chicken With Honey

A wonderful fragrant savory dish from health magazine.

Preheat oven to 350.

Season chicken with salt and pepper , and heat olive oil in a dutch oven over med-high heat.

Sear chicken thouroughly on all sides until it is a deep , golden color , about 3-5 minutes per side.

Transfer chicken to plate.

Add shallots and thyme to the pot , and saute until soft and golden.

Pour wine into pan , and scrape up any bits left from the chicken.

Cook 1-2 minutes , until nearly all liquid has evaporated.

Add vinegar , broth , honey , bay leaf , and chicken to the pot , and bring to a simmer.

Cover tightly and transfer to oven.

Cook 30 minutes , turning once , until chicken is cooked through and is a deep , mahogany brown.

Remove chicken and bay leaf from pot and skim any fat from sauce.

Cook sauce uncovered until reduced by half.

Add chicken back to pan , spoon sauce over top , and cook for 2 minutes to reheat.

skinless chicken thighs, salt, pepper, olive oil, shallot, fresh thyme, red wine, balsamic vinegar, chicken broth, honey, bay leaf