Ingredients

• 1 1/2 pounds, chicken thighs - skin in and bone in
  
• Kosher salt and fresh ground black pepper
  
• 2 tablespoons, il Fustino extra virgin olive oil
  
• 1 medium, onion - chopped
  
• 1 clove, garlic - minced
  
• 1 14 1/2 ounce can, diced tomatoes - with juice
  
• 1/4 cup, il Fustino balsamic vinegar
  
• 1 cup, canned chicken broth or chicken stock
  
• 2 tablespoons, unsalted butter
  

Method

1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper
   
2. Heat the oil in a large skillet over high until hot
   
3. Reduce heat to medium high and add the chicken thighs, skin side down
   
4. Saute for 6 minutes or until the skin is nicely browned
   
5. Turn the chicken over and saute for 12 to 14 minutes, or until the chicken is just cooked through
   
6. Transfer with tongs or a slotted spoon to a plate and cover loosely with aluminum foil
   
7. Reduce heat to medium
   
8. Add the onion to the skillet and cook, stirring occasionally, until softened, about 5 minutes
   
9. Add the garlic and cook 1 minute
   
10. Add the tomatoes and cook until softened slightly, about 3 minutes
    
11. Add the vinegar and broth and simmer for 5 minutes
    
12. Add any juices from the chicken plate to the pan and the butter and heat just until the butter is melted
    
13. Transfer the chicken, skin side up, to each of 4 plates and top each serving with some of the sauce