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Composition for Balsamic Chicken Thighs:

1. Provide 10 - boneless,skinless chicken thighs; each cut into 3 strips
2. Require 1 green bell pepper; medium dice
3. Get 1 red bell pepper; medium dice
4. Provide 1 for yellow squash; medium dice
5. Give 1 of small red onion; medium dice
6. Provide 4 garlic cloves; creamed
7. Get 4 C long grain rice
8. You need 8 C of vegetable stock
9. Provide 1 C balsamic vinegar
10. You need 1 pinch of sugar
11. You need 1 stick of butter
12. Give 3/4 oz for fresh basil; chiffonade
13. Provide as needed for olive oil
14. Get as needed - extra virgin olive oil
15. Need as needed for kosher salt & black pepper

Balsamic Chicken Thighs start cooking:

1. Let chicken sit at room temp for 30 minutes to 1 hour.
2. Drizzle enough olive oil over the chicken to coat. Toss. Season with salt and pepper.
3. Combine rice and vegetable stock in a medium sized saucepot. Add a pinch of salt and pepper. Bring to a boil. Cover and reduce to a simmer. Cook for 15 minutes. Remove from heat, but do not remove the lid. Let steam 5 minutes.
4. Heat a large saucepot with olive oil.
5. Brown chicken on both sides and remove to a plate.
6. Add squash, bell peppers, and onions. Season with salt and pepper. Cook on high heat for 2 minutes. Reduce heat to medium and cook until veggies are tender, about 5 minutes. Add garlic during last minute of cooking.
7. Melt butter slowly in a small saucepan until browned. Not black. Remove from heat.
8. Add garlic and chicken. Cook 1 minute.
9. Add balsamic and sugar. Reduce over medium heat until nearly dry.
10. Serve over rice. Drizzle with brown butter. Garnish with basil.
11. Try serving with a salad dressing, with a drizzle of extra virgin olive oil, or extra vinegar if a sauce is desired. Parmigiano Reggiano makes a great garnish as well.
12. Variations; Parsley, thyme, oregano, zucchini, sage, thyme, tomatoes, lemon, beef, pork, ricotta, gruyere, parmesean, romano, goat cheese, mozzarella cheese, prosciutto, provolone, fennel, figs, dijon, country mustard, kale, spinach, arugula, brown rice, shallots, scallions, chives, caramelized onions,

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