My daughter Zoe made this Caprese Chicken with Balsamic Glaze, which is phenomenal. The chicken is really juicy. The sweet balsamic glaze, a sprinkling of fresh basil and melted mozzarella finish this dish off perfectly.
Prep: 15 mins
Cook: 50 mins
Yields: 6 Servings
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
2 tablespoons garlic, minced
⅓ cup balsamic vinegar
1 tablespoon brown sugar
1½ cups grape or cherry tomatoes, divided
8 ounces fresh mozzarella cheese, cut into 6x ½-inch slices
¼ cup fresh basil leaves, chiffonade
Balsamic Glaze: (Optional To Serve)
⅓ cup balsamic vinegar
1 tablespoon brown sugar
Directions
1Preheat oven to 400°F.
2Season each chicken thigh with the oregano, basil, salt and pepper.
3Heat the oil 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.
4Return 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).
5Return 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.
6Slice 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.
Recipe adapted from CAFE DELITES, June 8, 2016 By Karina