- 10 mins
- 60 mins
Ingredients
- Optional glaze:
- 6 skinless, bone in chicken thighs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- pepper to taste
- 1 tablespoon olive oil or cooking oil spray
- 2 tablespoons minced garlic
- 1/3 cup balsamic vinegar
- 2 1/2 tablespoons brown sugar, packed
- 1 1/2 cups grape or cherry tomatoes, divided
- 8 oz. fresh mozzarella cheese, cut into 6 x 1/2-inch slices
- 1/3 cup balsamic vinegar
- 2 tablespoons brown sugar, packed
Preparation
Step 1
Preheat oven to 410.
Season each thigh with the oregano, basil, salt and pepper.Heat the oil I(or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excellent oil, leaving about a teaspoon worth.
Return the skillet back to stove top; fry garlic until fragrant (about 1 minute). Add vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes.)
Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
(If wanting to serve with extra glaze, make glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.)