Ingredients

The following ingredients have 6 Servings
  • 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 ((or Bocconcini), cut into 6x 1/2-inch slices**)
  • 1/4 cup fresh basil leaves (, chiffonade)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons brown sugar (, packed)

Instruction

  • Preheat oven to 210°C | 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.