1: Sprinkle salt, pepper, and fresh thyme on your chicken, turn over and repeat to other side. Drizzle with olive oil and rub on chicken. Heat your pan over medium heat.
2: Cook chicken thighs on each side for about 5-7 minutes until crispy golden brown. Once done, remove and set aside.
3: In the same pan without cleaning it, add your sliced onions over medium heat. Cover and let cook, stirring occasionally. After they’ve softened, add your balsamic vinegar. Cook until caramelized.
4: Once caramelized, add in your bay leaf, garlic, and salt/pepper to taste. Stir to combine.
5: Add in the chicken stock, increasing heat to medium-high, and bring to a simmer.
6: After onion mixture has simmered for 5 minutes, add in chicken thighs. Return to a simmer, and let cook together for another five minutes. Top with cheese of choice and place into oven under broiler for a few minutes.
7: Serve over garlicky mashed potatoes and ENJOY!
