Season the chicken thighs generously on both sides with salt and pepper.
In a large pan, heat the Rosemary Olive Oil over a medium heat. Sauté the smashed garlic cloves until fragrant, roughly 2 minutes. Remove the garlic using a slotted spoon, reserving oil.
In the same oil, sear the chicken making sure not to overcrowd the pan. You may need to cook the chicken in batches. Cook until browned, roughly 3 minutes per side. Remove the chicken from the pan and discard remaining olive oil.
Deglaze the pan with the Vermont Maple Dark Balsamic, Red Wine Vinegar, and red wine, scraping up any browned bits from the bottom of the pan. Return the garlic and chicken (including any drippings) to the pan. Bring to a boil, cover and reduce heat to low and cook 5-7 minutes.
Uncover and toss the chicken in the sauce until coated. Continue cooking until the sauce has reduced by half and internal temperature of chicken reached 165°F.
Finish with freshly chopped herbs and serve over mashed potatoes or parsley. Enjoy!
4 servings