Ingredients:
2 tablespoons EVOO
4 chicken thighs, leg attached
Kosher salt and freshly ground black pepper
1 onion, thinly sliced
3 cloves garlic, chopped
1/2cup white wine
1/2 cup chicken or veggie stock
2 large sprigs fresh thyme
1 teaspoon, honey
5  sage leaves, rubbed or ‘bruised’ with your fingers
1 tablespoon good quality balsamic vinegar

Instructions:
Season chicken.  Heat a large chef’s pan/skillet over high heat.  Add the EVOO and heat until shimmering.  Add the chicken, skin side down, and brown.  Remove chicken from the pan, then pour out all fat except 1 tablespoon.  Reduce the heat to medium-low, add onions.  Sauté.  Cook 8 to 10 minutes, stir to prevent burning.  Add garlic, sauté, and cook until fragrant, 1 minute.  Return the chicken to the skillet, skin side up.  Add the wine, stock, thyme, sage, and honey.  Bring to a low simmer, cover, and cook for 30 minutes.  Remove the chicken, place on a plate and cover with foil to keep warm.  Place the skillet on a medium flame, add the balsamic to the braising liquid, and reduce by half or until thickened slightly.  Season to taste. 
Serves: 2