2 pounds skinless chicken thighs
Salt and pepper, to taste
1/4 cup chopped shallot
1/4 cup balsamic vinegar
Cover, reduce heat to medium, and cook for approximately 25 minutes, or until thighs are done depending on size.
Add shallots, cook for 2-3 minutes, until they soften. Stir in balsamic vinegar, cook for about 1 more minute, turn chicken to coat thoroughly.
Spoon sauce over thighs to serve.
MF&L Staff at Maine Food & Lifestyle magazine.