Balsamic Glazed Chicken

I found this recipe in the 2002 Taste of Home Tyson Chicken Cookbook (magazine) and have been making it for years. It's pretty easy and the glaze is delicious. The balsamic vinegar really comes through, so if you don't care for it, you probably won't like this. But I do! And it's pretty healthy too. I think the glaze would taste good on pork too.

I always use boneless, skinless chicken breasts just cuz that's what we prefer. The kids were glad I didn't have green onions this time so it isn't sprinkled with pretty green in the photo. Balsamic Glazed Chicken

6 fresh skinless chicken thighs
6 fresh skinless chicken drumsticks
1 T. vegetable oil
3/4 t. pepper
3 garlic cloves, minced
1 1/2 T. tomato paste
1/2 c. chicken broth
2/3 c. balsamic vinegar
1 T. honey
4 T. thinly sliced green onions

Rinse chicken with cold water and pat dry with paper towels. In a large skillet, heat oil over medium-high heat. Season chicken with pepper and cook about 10 minutes or until lightly browned on all sides. Drain and set chicken aside. Saute garlic in the same skillet over medium heat for 2 minutes. Stir in tomato paste and chicken broth, scraping to dissolve any bits on bottom of pan. Increase heat to medium-high; add vinegar and honey; boil rapidly for 3 minutes to reduce liquid to 1 cup. Return chicken to pan; reduce heat to medium. Cook about 30 minutes or until liquid thickens and chicken is done, turning chicken occasionally. Remove chicken to platter. Pour glaze over chicken and sprinkle with green onion.
Yield: 4 servings