Preheat oven to 400 degrees.

Liberally season chicken thighs with salt and pepper. Place skin side down in a cast iron skillet or other oven-proof skillet. Turn the burner to medium and allow the chicken to cook untouched for 15 minutes. Turn the chicken skin side up and place pan in the preheated oven. Cook for 10 - 15 minutes or until a heat thermometor measures 165 degrees. Transfer chicken to a serving platter.

Return pan to stovetop over medium heat. Reserve 1 tablespoon of pan drippings. Whisk in flour. Let cook for one minute. Slowly whisk in chicken broth. Whisk in Honey Dijon with Balsamic Vinegar of Modena and rosemary. Cook for 2 more minutes or until thickened. Spoon sauce over chicken and serve.