Maple Balsamic Chicken

I clipped this out of a magazine so long ago, that I don't remember if it was Southern Living or Better Homes and Garden.  Anyway, it's great and every time I make it, I think that we should have company because it's so tasty!

Maple Balsamic Chicken

(4 to 6 Servings)

8 skinned and boned chicken thighs
3/4 tsp salt
3/4 tsp paprika
3/4 tsp dried thyme
1 tbsp olive oil
1 (14  1/2 oz) can chicken broth
1/3 c. maple syrup
1/3 cup balsamic vinegar
1/2 tsp ground black pepper
1/4 tsp ground red pepper
3 tbsp peanut butter

Sprinkle chicken evenly with salt, paprika, and thyme.
Cook chicken in hot oil in large non-stick skillet over medium-high heat 2 minutes on each side or until golden brown.  Stir in chicken broth and next 4 ingredients and bring to a boil.  Cover, reduce heat to low, and simmer 15 minutes.  Remove chicken to a serving platter, and keep war,.  Reserve liquid in skillet.
Whisk peanut butter into reserved liquid, and boil over medium-high heat, uncovered, 5-10 minutes or until sauce is thickened.  Spoon sauce evenly over chicken.
I serve mine over a bed of brown rice and it soaks up all the yummy sauce.