Balsamic Chicken and Broccoli

Dinner tonight was one of those simple affairs that comes together as more than the sum of its parts.

I salt and peppered one drumstick and one thigh for each of us, then pan fried the four pieces for at least six minutes per side over medium heat until they were cooked through and had crispy skin. During the cooking of the second side I added broccoli to the pan so it would cook in the chicken fat.

After removing both the chicken and the broccoli, I hit the pan with a splash of balsamic vinegar, scraped all the cooked bits off the bottom of the pan, added a splash of vodka, and stood back as the flames raged. The reduction was sweet and tangy, a really nice addition to an otherwise simple meal. We also ate the rest of the bean and cous cous salad we had yesterday.