|Balsamic vinegar||100 g / ½ cup||120 mL|
|Honey||30 g||2 tbsp|
|Mustard, Dijon||20 g||1½ tbsp|
|Garlic, minced||9 g||3 cloves|
|Black pepper, freshly ground||to taste||–|
|Chicken thighs, boneless, skin-on||680 g / 1½ lb||4 thighs|
|Olive oil, extra virgin||15 g||15 mL / 1 tbsp|
- Preheat oven to 220°C / 425°F.
- In a large bowl, combine balsamic vinegar, honey, mustard, and garlic. Season with salt and pepper. Add chicken thighs and toss to coat. Marinate in fridge for at least 20 minutes and up to 1 hour.
- In a large skillet, heat olive oil over medium-high heat. Add chicken and sear, skin side down, about 2 minutes per side.
- Transfer to oven, along with any remaining marinade. Cook until chicken thighs reach an internal temperature of 75°C / 165°F, about 20 minutes.
- In a large skillet, bring water and green beans to a boil on high heat, cooking for 2 minutes.
- Drain green beans and wipe dry with paper towel. Add butter and garlic, stirring until fragrant, about 1 minute. Add green beans back in with salt and black pepper and combine.
- Remove chicken from oven. Serve with green beans and drizzle with drippings from chicken.
- Grainy mustard is a good substitute for Dijon