Gina pulled this one out of the Sunday newspaper (we still get the old-fashioned paper version delivered every morning- no, really.) and it’s actually really tasty if you are a big fan of balsamic vinegar.
First, brown 8 bone-in, skinless chicken thighs in a Dutch oven. Remove to plate. Use the oven to saute two chopped bell peppers and about 8 cloves of garlic until soft. Add 1 tblsp. of tomato paste and 1 cup balsamic vinegar and reduce by half. Add 2 tblsp. of honey and 2 cups chicken stock and cook for about five more minutes. Return chicken to the oven, and cook until tender (about 15 mins.). Put the chicken on a serving platter and reduce sauce for about 5 more mins. Add some fresh parsley to the sauce and pour over the chicken. We had it with baked potatoes and a simple salad.