And here is the recipe
4 chicken thighs
6 cloves of garlic, peeled but not chopped
2 tsps vegetable oil
1/2 cup water
1/4 cup balsamic vinegar
2 slices giner, peeled and cut 1/4″ thick
1 cup low-sodium chicken broth
1/4 cup reduced sodium soy sauce
1/8 cup mirin
1/2 lemon, juiced
2 scallions, sliced
Salt and peper the chicken and place in hot saute pan with the vegetable oil skin side down.
Brown 6-8 mintues on each side
Remove from pan and add garlic, brown for 2 minutes and transfer to plate with chicken.
Pour off fat.
Put pan back on medium high heat and add the water, scrapping up browned bits stuck to pan
Add balsamic vinegar and cook until it starts to thicken, 2-3 minutes
Add ginger, miring, soy sauce, lemon juice, chicken and garlic into pan
Bring to a boil and reduce heat to a simmer and cover pan for 10 minutes
Turn chicken over and cook another 7-10 minutes covered
Transfer chicken to a plate and cover to keep warm
Bring cooking liquid to a buil and reduce until thickened, about 10 minutes
Add chicken back into pan and coat
Serve with rice and a sprinkling of scallions.