KING'S PLATE COOKING
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Balsamic Caprese Chicken Thighs
Skinless, bone-in chicken thighs seared and baked in a rich balsamic glaze with tomatoes, fresh mozzarella, and basil. A flavorful, oven-baked dinner topped with melted cheese and fresh herbs.
COOK TEMP
210°C | 410°F
Ingredients
6skinless , bone-in chicken thighs
1 teaspoondried oregano*
1 teaspoondried basil*
1 teaspoonsalt
cracked black pepper , to taste
1 tablespoonolive oil (or a light spray of cooking oil spray)
2 tablespoonsminced garlic
1/3 cupbalsamic vinegar
2 1/2 tablespoonsbrown sugar , packed
1 1/2 cupsgrape or cherry tomatoes , divided
8 0z (250 g)fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices**
1/4 cupfresh basil leaves , chiffonade
1/3 cupbalsamic vinegar
2 tablespoonsbrown sugar , packed
Method
1
Preheat oven to 210°C | 410°F.
2
Season each chicken thigh with the oregano, basil, salt and pepper.
3
Heat oil (or cooking spray) in a large oven-proof pan or skillet over medium-high heat. Sear chicken on both sides until golden brown, about 4 minutes per side. Transfer chicken to a plate and drain most excess oil, leaving about a teaspoon.
4
Return skillet to stove and fry garlic until fragrant (about 1 minute). Add vinegar and brown sugar, stirring to combine while heating through. Bring to a simmer, stirring occasionally, until glaze has thickened (about 5-6 minutes).
5
Return chicken to the pan, turning in glaze to coat evenly. Add 1 cup of whole tomatoes around chicken and bake in the oven until completely cooked through (about 30 minutes). Top each chicken thigh with a slice of mozzarella cheese and return to the oven for 5 minutes or until melted.
6
Slice remaining 1/2 cup tomatoes in half, place on top of cheese, pour over some balsamic sauce from the pan, and garnish with basil. Serve immediately.
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