I bought a package of 12 chicken thighs (less than $7) and used 8 for Moroccan-style Chicken (link). I cooked the remaining 4 chicken thighs as follows and used it for making lunch salads. The technique is adapted from instructions that appeared in EatingWell Magazine, September/October 1992.
4 bone-in chicken thighs, skin and fat removed
1 tablespoon extra-virgin olive oil
1/3 cup balsamic vinegar, plus enough water to make 1.5 cups total
Heat oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned on all sides, 4 to 5 minutes total. Add salt and pepper to taste. Transfer the chicken to a plate.
Pour the vinegar-water mixture into the pan and bring to a boil, stirring to scrape up any browned bits. Bring mixture to a boil. Reduce heat to low and add the reserved chicken. Cover and simmer until the chicken is cooked through, about 20 minutes.