Vermont Maple Agrodolce Chicken

Adapted from https://thefeedfeed.com/thefeedfeed/vermont-maple-agrodolce-chicken

I made this.

Servings: 2-4

INGREDIENTS

¼ cup apple cider vinegar
3 tablespoons Vermont Maple Syrup
2 tablespoons minced shallots
2 tablespoons golden raisins, chopped
⅛ teaspoon crushed red chili flakes
1 bay leaf
1 sprig rosemary
Kosher salt
1 ½ lb bone-in, skin-on chicken thighs, patted dry (about 4 large thighs)
1 tablespoon extra-virgin olive oil
2 tablespoons toasted pine nuts, for garnish
Flaky salt, for garnish

STEPS

1) Heat oven to 375F. For the agrodolce sauce: In a small saucepan over high heat, bring vinegar, maple syrup, shallots, raisins, chili flakes, bay leaf, rosemary, and a pinch of salt to a gentle boil. Reduce heat to low and simmer until thickened, about 8-10 minutes. Remove bay leaf and rosemary sprig.

2) For the chicken thighs: Meanwhile, season chicken thighs with salt. Heat oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and cook until skin is crisp and golden-brown, adjusting heat if necessary, about 6-8 minutes. Cook on the second side for 5 more minutes.

3) Spoon about a tablespoon of agrodolce sauce over each chicken thigh. Transfer skillet to oven and bake, basting with a little more agrodolce and pan juices halfway through cooking, until internal temperature reaches 165°F, about 15 minutes. Drizzle chicken with remaining sauce, then sprinkle with pine nuts, herbs, and flaky salt before serving.