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Chicken Thighs with Balsamic Vinegar
serves two

1 pound skinless chicken thighs
Salt and pepper
Greek or Italian dressing (for marinade, optional)
White wine
1/2 teaspoon ground ginger
Balsamic vinegar
Fresh grated Parmesan cheese

Pat the thighs dry and rub in some salt and pepper. If you have time, marinate the thighs overnight in some Greek or Italian dressing, or in a little balsamic vinegar mixed with olive oil.

Preheat the oven to 425º. Place the thighs in a deep baking dish. In a separate bowl combine about a cup and half of balsamic vinegar, some white wine, and the ginger. Whisk to combine then pour over the chicken. I am using approximate amounts here; use whatever you think will cover the chicken well.

Cover the dish with aluminum foil and cook the chicken for about 45-60 minutes or until the juices run clear. Remove the foil and top with a generous handful of Parmesan cheese. Put it back in the oven for just a couple minutes to let the cheese melt, then serve with rice, noodles, or bread to sop up the sauce.