1 1/2 lbs chicken thighs
1/2 teaspoon salt
3 dashes ground black pepper
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon butter
2 1/2 tablespoons honey
1 tablespoon balsamic vinegar
2 tablespoons water
Chopped parsley, for garnishing
Season the chicken with the salt and ground black pepper.
Heat up a skillet on medium heat and slowly pan-fry the chicken, skin side down first, until both sides of the chicken become nicely browned and crispy. Remove the chicken and discard the chicken fat.
Add the olive oil and butter to the skillet, saute the garlic until slightly browned, follow by the honey, balsamic vinegar and water. Add the chicken back into the skillet, lower the heat to simmer and reduce the sauce until slightly thickened and that the chicken is completely cooked, about 2 minutes.
Remove from heat, garnish with the parsley and serve immediately.