Ingredients
6chicken thighs,skinless, bone-in
1tspdried oregano
1tspdried basil
1tspsalt
cracked black pepper,to taste
1tbspolive oil,or cooking oil spray
2tbspgarlic,minced
⅓cupbalsamic vinegar
2½tbspbrown sugar,packed
1½cupsgrape tomatoes,or cherry tomatoes, divided
8ozfresh mozzarella cheese,or Bocconcini, cut into six ½-inch slices
¼cupfresh basil leaves,chiffonade
⅓cupbalsamic vinegar
2tbspbrown sugar,packed
Preparation
Preheat the oven to 410 degrees F
Season each chicken thigh with the oregano, basil, salt and pepper.
Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides for 4 minutes on each side until golden brown.
Transfer the chicken to a plate, draining most of the excess oil and leaving about 1 teaspoon worth.
Return the skillet back to the stove, then fry the garlic until fragrant. Add the vinegar and brown sugar, stirring to combine while heating through.
Bring to a simmer, while stirring occasionally, until the glaze has thickened.
Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes around the chicken.
Return to the oven, then bake until the chicken is completely cooked through.
Top each chicken with a slice of mozzarella cheese, then return to the oven for a further 5 minutes or until the cheese has melted.
Slice the remaining ½ cup of tomatoes in half, then place them on top of the cheese.
Pour over some of the balsamic sauce from the pan, then garnish with basil. Serve and enjoy!
