1.Preheat the oven to 350 degrees. Heat the olive oil in a skillet over medium high heat.
2.Season the chicken thighs with sea salt and fresh cracked pepper.
3.Lay the chicken thighs smooth side down in the pan and cook until golden brown, about 4 minutes. Turn the chicken over and place on a tray in the oven. Cook for 8 minutes or until cooked through.
4.Remove chicken from oven and set aside on a platter to rest with a tin foil tent to keep warm.
5.Return the skillet to the stove over medium high heat (add more olive oil if needed) and add minced garlic.
6. Cook, stirring constantly for 60 seconds then add the balsamic vinegar. Stir, scraping the browned bits from the bottom of the pan for about 1 minute.
7.Add the chicken broth and bring to a boil. Mix the butter and flour together making a paste.
8.Whisk in the flour and butter mixture and let the sauce return to a boil. Simmer until the sauce gets thick - about 1-2 minutes.
9.Pour the sauce over chicken and serve