Chicken Quintiliano

1.Season the chicken well with kosher salt and black pepper. In a large sauté pan, heat the olive oil over medium heat. Add the garlic cloves and cook until they they start to become fragrant and golden, about 2 to 3 minutes. Remove and set aside.

2.Begin cooking the chicken thighs in batches, making sure not to crowd the pan. Cook until the chicken is no longer pink on the outside and begins to lightly brown in spots, 3 to 4 minutes per side. If it’s not cooked through at this point, it’s ok.

3.Return all the chicken thighs and their juices to the pan. Pour in the balsamic and red wine vinegars and bring to a simmer. Add the oregano and the reserved garlic and cover the pan. Allow the meat to finish cooking in the sauce, about 7 minutes more.

4.Uncover and toss the chicken to coat with the sauce. Cook the chicken for 2 to 3 minutes more, until the sauce has reduced by about half. Sprinkle with parsley, season with flaky salt, and serve with polenta, rice, or mashed potatoes.