Step by step

Method

4 steps

1. 1

   Whisk the balsamic vinegar, soy sauce, brown sugar, garlic, and thyme in a small bowl. The sugar should mostly dissolve, and the sauce will smell sharp and garlicky.

2. 2

   Pat the chicken thighs dry and season both sides with salt and pepper. Heat the oil in a large skillet over medium heat, then cook the thighs for about 8 minutes on the first side and 5 minutes on the second, until browned and at least 165°F in the thickest spot. Move them to a clean plate.

3. 3

   Add the halved mushrooms to the same skillet. Cook for 5–7 minutes, stirring now and then, until they shrink and pick up brown edges.

4. 4

   Lower the heat to medium-low and pour in the balsamic sauce. Scrape up the browned bits and simmer about 5 minutes, until the sauce is reduced by half. Stir in the butter, return the chicken, and turn it through the glaze for 2–3 minutes before serving.