Balsamic Chicken Thighs with Sun-Dried Tomatoes and Rocket

Season the chicken thighs generously with salt and pepper.

Heat the olive oil in a large frying pan over a medium-high heat and cook the chicken thighs for 6–7 minutes per side until golden brown and cooked through.

Remove the chicken and pour off any excess fat, leaving about 1 tbsp in the pan.

Add the garlic and sun-dried tomatoes and cook for 1 minute, then add the balsamic vinegar and honey and let it bubble for 1 minute.

Pour in the stock and simmer for 3–4 minutes until the sauce is thick and glossy.

Return the chicken to coat in the glaze, then serve topped with rocket and shaved parmesan.