Mirin Balsamic Chicken

for two servings

2 piece / CHICKEN THIGH with skin
2 pod / GARLIC
2 tbsp / BALSAMIC VINEGAR
1 tbsp / MIRIN
1 pinch / SALT

OLIVE OIL to cook
ARUGULA to serve (optional)

Make several diagonal cuts on the skin side of the chicken. Massage salt and ground garlic on both sides.
Add olive oil in a pan and fry the chicken with skin side down over low-mid heat for 8-10 min. Cover with lid.
Turn the chicken and cook the other side over low heat for 3-5 min.
Mix balsamic vinegar and mirin together and pour over the chicken.
Turn off the heat. Cover. Let it sit for another 3-5 min. Serve hot.