ANOTHER! Raining next couple days, so hoping. Skillet Balsamic Chicken Thighs

[elleng]

Step 1
2 tablespoons extra-virgin olive oil, divided

4 large bone-in chicken thighs, skin removed

½ teaspoon garlic powder

½ teaspoon salt, divided

½ teaspoon ground pepper, divided

1 medium onion, halved and thinly sliced

½ cup low-sodium chicken broth

⅓ cup balsamic vinegar

1 tablespoon honey

Step 2
Lower heat to medium and add the remaining 1 tablespoon oil and onions to the pan. Cook, stirring, until mostly softened, about 4 minutes. Add broth, vinegar, honey and the remaining 1/4 teaspoon each salt and pepper; whisk to combine. Return the chicken to the pan, partially cover and cook, turning once, until the liquid has reduced and an instant-read thermometer inserted in the thickest part without touching the bone registers 165°F, 10 to 15 minutes.

Serve with ?baked potato, rice, fusilli?