Pan Fried Maple Chicken Thighs

In a large skillet, heat the oil over medium-high heat. Pat the chicken dry and season well with salt and pepper. Add chicken into the pan and cook turning once, until browned (10 minutes per side.) Transfer the chicken to a platter.

Drain off all but 1 tablespoon of fat and add the vinegar to the skillet. Cook for a couple of minutes, scraping up all the drippings from the bottom of the pan, then add the chicken broth, maple syrup and black pepper to taste. Cook until sauce is thickened about 1 minute longer. Add the chicken back into the skillet spooning sauce over it. Serve.