Chicken and mushrooms

Simple and amazing. And in case you read my previous post: no, I did not get to eat these sadly. I tried them, but didn't get to eat them. So sad. Being sick sucks.

Ingredients
4 chicken thighs
8 oz white button mushrooms
1-2 tbsp olive oil
salt
black pepper
2 tsp balsamic vinegar
2 tsp sugar
0.25 cup water
1 tsp butter

Preparation
Liberally salt and black pepper the chicken thighs. Dry the skin.

Heat a cast iron skillet to medium-high (never place onto preheated heater, and never heat on high!!!). Add the oil.

Place the chicken thighs, skin-side down into the hot oil and allow to brown for 5-7 minutes, without moving them.

Meanwhile, slice the mushrooms into thick slices. When the chicken is ready, remove onto a plate and add the mushrooms to the skillet. Increase the heat to nearly high. Cook the mushrooms, stirring occasionally for about 5 minutes.

Add back the chicken pieces on top, with the skinless side down. Pour in any juice that might have collected on the plate. Move skillet into 400F preheated oven for 30 minutes. Check a chicken piece to make sure juices run clear and it's cooked through to the bone. Remove from skillet.

Replace skillet onto the stove and start heating on medium-high again. (It should still be very hot from the oven.) Mix the balsamic vinegar, sugar and water, until all sugar dissolves. Pour into hot skillet to deglaze. Reduce the sauce to the desired thickness (about 2-fold in volume). Add a tsp of butter and pour onto chicken pieces. Serve!