Rinse and pat dry the chicken thighs, place in a baggie or shallow pan. Mix together ⅓ C of the white balsamic with 1 tablespoon of the vanilla extract and pour over the chicken, coating all of the chicken, let marinade 20-30 minutes

Preheat oven to 425 Deg F.

Set a roasting pan in the oven to heat up with 1 tablespoon butter to melt and coat the bottom of the pan. Remove from oven and set aside.

Place a skillet over medium high heat and melt 1 tablespoon butter. Remove chicken from marinade and season with salt and pepper. Cook chicken skin side down for 3-4 minutes or until skin starts to get crispy. Transfer to roasting pan skin side down and repeat with remaining chicken pieces. Pour marinade over chicken and roast for 40 minutes, turning to skin side up after 20 min, or until the chicken thighs register 170 Deg F on an instant read meat thermometer.

Remove chicken from oven and remove chicken to a serving plate. In a small skillet over medium heat add in the remaining 2 tablespoons of balsamic vinegar, tablespoon of vanilla extract, cara cara orange juice and the pan juices from the roasting pan. Taste and add more slate and pepper or vanilla if desired. Add in the remaining tablespoon of butter and simmer until slightly thickened. Add in the sliced oranges and sauté for one min until starting to soften. Spoon the sauce and oranges over the chicken and serve. Goes great with rice.