Chocolate Raspberry Glazed Chicken

Ingredients

• 4 bone-in skin-on chicken thighs
• 5 tbsp Chocolate Raspberry Dark Balsamic, divided
• 2 tbsp olive oil
• 1 shallot, finely diced
• 1 clove garlic, minced
• 1/2 cup chicken stock
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1.5 tsp salt
• 3/4 tsp black pepper
• 1 tbsp cold butter
• 1/4 cup fresh raspberries (optional)

Let’s make it

1. Pat the chicken dry and season all over with the salt and pepper.
2. Heat the olive oil in a heavy skillet over medium-high. Lay the thighs in skin side down and cook 8-9 minutes without moving them, until the skin releases and is deep golden. Turn and cook 6 minutes more, then move to a plate.
3. Pour off all but a tablespoon of the fat. Lower the heat to medium, add the shallot and cook 2 minutes, then the garlic for 30 seconds.
4. Add 4 tbsp Chocolate Raspberry Dark Balsamic, the stock, honey and thyme. Simmer 4-5 minutes, scraping the pan, until reduced by about half.
5. Return the chicken skin side up along with its juices and simmer 4-5 minutes, until it reaches 175F and the sauce is syrupy.
6. Off the heat, swirl in the cold butter and the last tablespoon of dark balsamic. Scatter over the raspberries and serve.