Balsamic Braised Chicken Thighs

2 lbs boneless, skinless chicken thighs
¼ teaspoon sea salt
¼ teaspoon freshly ground back pepper
2 tablespoons Extra Virgin Olive Oil
1 cup onion, diced
¾ cup Balsamic Vinegar
1 teaspoon minced fresh thyme
1 bay leaf
½ cup organic chicken stock
2 tablespoons organic honey

Season thighs with salt and pepper. Heat a large skillet over a medium high heat. When hot, swirl with two tablespoons olive oil and brown chicken on all sides. Remove chicken to a plate, and saute onions until deeply bronzed.

Deglaze pan with 1/4 cup Balsamic Vinegar. Stir in minced thyme, ground pepper, bay leaf, remaining 1/2 cup Balsamic Vinegar, 1/2 cup chicken stock and honey. Bring to a boil and add thighs back to pan. Reduce heat to low, cover and simmer vigorously for 20-30 minutes, turning several times, until chicken is cooked through and sauce has concentrated.