Make the sauce while the chicken thighs are cooked. Combine the balsamic vinegar, mustard, honey, and thyme. Whisk until combined and set aside.
For the Chicken
Preheat oven to 350 degrees.
Season chicken thighs with salt and pepper. In an oven-safe pan like a Le Creuset, brown chicken in olive oil, skin side down, until skin is crispy. Turn chicken, brown slightly and remove from the pan. Set aside.
Add sliced onion to the pan and cook until soft. Add garlic and cook until fragrant. If using mushrooms, add and saute until cooked.
Nestle the chicken amongst the vegetables in the pan, skin side up.
If using the fruit, add the apricots and figs, tucking them around the thighs. Ignore this step if you're using the mushrooms.
Spoon the glaze over the chicken. Bake for 20-30 minutes until chicken reaches 160-165 degrees. Remove the chicken from the sauce and serve the sauce separately.
Save time. Prepare the glaze our sauce while the thighs are being browned. I used a premium grade balsamic vinegar for the glaze. As such, I eliminated the honey. For those who use grocery-store balsamic vinegar, the honey might be required to cut through the acidic aftertaste.For the same reason, I avoid fruits - too sweet! I recommend doubling the onion and mushrooms in this recipe.
Braised Balsamic Chicken from Food52 https://gourmetliving.org/variations-on-braised-balsamic-chicken-from-food52/