Balsamic Chicken and Mushrooms

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  Vinegar, Balsamic(60g)
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  Soy Sauce, Low Sodium(23g)
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  Brown sugar(15g)
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  Garlic(120g)
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  Thyme, Dried(1g)
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  Chicken Thigh, Boneless Skinless(567g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 pinch salt and pepper ($0.05)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Mushrooms, White, Sliced(227g)
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  Butter(30g)

Instructions

1. 1In a small bowl, whisk together the balsamic vinegar, low sodium soy sauce, brown sugar, minced fresh garlic, and dried thyme. Set the sauce aside.
2. 2Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.
3. 3Heat a large skillet over medium-high heat, add the olive oil, and swirl to coat. Place the chicken thighs skin-side down in the skillet and cook 8–10 minutes until the skin is golden brown and crispy. Flip the chicken and cook the other side 5–7 minutes until the internal temperature reaches 165°F. Transfer the chicken to a clean plate and cover to keep warm.
4. 4Add the sliced white mushrooms to the same skillet (with the remaining oil and rendered fat) and sauté over medium-high heat for 5–7 minutes, stirring occasionally, until the mushrooms are golden brown on the edges and tender.
5. 5Pour the prepared balsamic sauce into the skillet over medium-low heat, scraping the bottom with a wooden spoon to dissolve any browned bits. Bring the sauce to a simmer and cook 5 minutes, stirring occasionally, until the sauce reduces by half and thickens slightly.
6. 6Stir the salted butter into the sauce until fully melted and incorporated. Return the chicken thighs to the skillet, turning to coat in the balsamic glaze, and simmer 2–3 minutes over medium-low heat until the chicken is warmed through.
7. 7Divide the chicken, mushrooms, and pan sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.