Balsamic Glazed Caprese Chicken

• Gluten free

• Meat

  • 6 Chicken thighs, skinless bone-in

• Produce

  • 1 tsp Basil, dried
  • 1/4 cup Basil, fresh leaves
  • 2 tbsp Garlic
  • 1 1/2 cups Grape or cherry tomatoes
  • 1 tsp Oregano, dried

• Condiments

  • 2/3 cup Balsamic vinegar

• Baking & Spices

  • 1 Black pepper, Cracked
  • 4 1/2 tbsp Brown sugar, packed
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 476 3/4 g Mozzarella cheese, fresh

Found on cafedelites.com

Description

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
• ⅓ cup balsamic vinegar
• 2½ tablespoons brown sugar, packed
• 1½ cups grape or cherry tomatoes, divided
• 250 g | 8 oz. fresh mozzarella cheese (or Bocconcini), cut into 6x ½-inch slices**
• ¼ cup fresh basil leaves, chiffonade
• ⅓ cup balsamic vinegar
• 2 tablespoons brown sugar, packed

Directions

• Preheat oven to 210° | 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 ½ 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 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.