The tomatoes in this recipe are to die for. Great flavored chicken and perfect sauce for dipping a crusty bread into. From NYTimes cooking - https://cooking.nytimes.com/recipes/1026114-balsamic-chicken-thighs-with-burst-tomatoes
Ingredients
- ¼ cup balsamic vinegar
- ¼ cup chicken broth
- 1 Tbs Dijon mustard
- 6 cloves garlic minced
- crushed red pepper
- 2 lbs bone-in, skin-on chicken thighs (4-6)
- salt
- 1 Tbs olive oil
- 1 lb cherry tomatoes
- fresh basil for serving
- crusty bread for serving
Instructions
- In a small bowl, whisk together the vinegar, chicken broth, mustard, garlic and a pinch of red pepper, Set aside.
- Pat the chicken with a paper towel until dry, then salt generously all over. Set a medium to large oven-proof skillet or pan over medium heat and add olive oil. When the oil is hot, add chicken thighs skin down and cook, untouched, for 9 minutes. When the skins release from the pan, flip the thighs over and cook for 5 more minutes. Remove thighs from pan and set aside.
- Add the balsamic mixture to the pan and bring to a simmer, stirring and scraping away the bits on the bottom as you go, 2 to 3 minutes. Meanwhile, set your oven to broil.
- Add tomatoes and chicken thighs, skin-side up, to the pan. Spoon the balsamic juices over the tomatoes and the chicken skin, cover the pan and bring to a simmer. Simmer for 3 minutes, spoon more balsamic juices over the chicken thighs, then cover the pan and simmer for 3 more minutes.
- Remove the cover, spoon more juices over the chicken thighs, and then place the uncovered pan into the oven to broil until the chicken skin is browned and crispy, 2-4 minutes.
- Garnish with fresh basil leaves and serve immediately with crusty bread.