Recipe From: Kara
INGREDIENTS
6 skinless , bone-in chicken thighs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
cracked black pepper , to taste
1 tablespoon olive oil (or a light spray of 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 0z (250 g) fresh mozzarella cheese, cut
into 6x 1/2-inch slices
1/4 cup fresh basil leaves, chiffonade
Balsamic Glaze: (Optional To Serve)
1/3 cup balsamic vinegar
2 tablespoons brown sugar, packed
INSTRUCTIONS
Preheat oven to 410°F.
Season each chicken thigh with the oregano, basil, salt and
pepper.
Heat the oil (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 excess oil, leaving about a teaspoon worth.
Return the skillet back to the stove; fry garlic until
fragrant (about 1 minute). Add the 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.
Optional:
If wanting to serve with extra balsamic glaze (as pictured
above), make your 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.
Comments
Post a Comment