Savory Shredded Chicken with Maple-Balsamic Glaze and Roasted Garlic

Start by preheating your oven to 400°F. Next, peel and wrap a whole head of garlic in aluminum foil, drizzling it with a teaspoon of olive oil before sealing it tightly.

Place the wrapped garlic in the oven and roast for 30-35 minutes until soft and caramelized. While the garlic is roasting, season 2 pounds of boneless, skinless chicken thighs with salt, pepper, and a pinch of smoked paprika.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat and sear the chicken thighs for 4-5 minutes on each side until golden brown.

Once the chicken is browned, remove it from the skillet and set it aside. In the same skillet, add 1/2 cup of balsamic vinegar and 1/4 cup of pure maple syrup, stirring to combine.

Allow the mixture to simmer for 5 minutes until it thickens slightly. After the garlic is roasted, squeeze the cloves out of their skins and mash them into a paste.

Stir the roasted garlic paste into the balsamic-maple mixture. Return the chicken to the skillet, coating it in the glaze, and cover the skillet.

Reduce the heat to low and let it simmer for 20 minutes until the chicken is cooked through and tender.

Once cooked, shred the chicken using two forks and mix it well with the glaze. Serve the shredded chicken on a bed of creamy polenta or in warm pita pockets, garnished with fresh chopped parsley and a sprinkle of red pepper flakes for an extra kick.