1 1/2 c. balsamic vinegar
4 medium cloves garlic, crushed
1 tbsp. chopped rosemary
8 chicken thighs (skin on)
salt and pepper

Preheat oven to 450°F. Combine vinegar and garlic in small saucepan over medium heat. Bring to a boil. Continue to boil until thick and syrupy, about 8 minutes. Stir in rosemary. Season chicken with salt and pepper and place in a large heavy skillet, skin side down and sear until brown, 3 to 5 minutes. Remove chicken and pour off excess fat. Return chicken to pan, skin side up. Place in oven and roast 10 to 15 minutes. Remove chicken from oven and turn on broiler. Brush chicken with reduced balsamic mixture. Place under broiler until glaze is bubbly, 1 to 3 minutes.