Balsamic Chicken Thighs With Burst Tomatoes
Updated Oct. 3, 2024
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup balsamic vinegar
- ¼cup chicken stock
- 1tablespoon Dijon or deli mustard
- 6garlic cloves, grated
- Crushed red pepper
- 2pounds bone- in, skin -on chicken thighs (4 to 6 thighs)
- Salt
- 1tablespoon olive oil
- 1pound cherry or grape tomatoes
- Fresh basil, for serving
- Cooked rice, pasta or polenta, or crusty bread, for serving
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Preparation
- Step 1
In a small bowl, whisk together the vinegar, chicken stock, mustard, garlic and a pinch of red pepper. Set aside.
- Step 2
Pat chicken thighs with a paper towel until the skin is dry, then salt generously all over. Set a medium to large oven-proof skillet or pan over medium heat and add olive oil. When 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 minutes more. Remove thighs from pan and set aside.
- Step 3
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.
- Step 4
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.
- Step 5
Remove the cover, spoon more balsamic 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 to 4 minutes.
- Step 6
Garnish with fresh basil leaves and serve immediately over rice, pasta or polenta, or with a few chunks of crusty bread.
Private Notes
Comments
I had a big day today but wavered between a pasta or a chicken recipe. I came across this one. Can't get simpler than this. I always follow a recipe the way it's offered to see what the writer wanted me/us to get. This time I didn't use the broiler but did it all on the stove top. The Balsamic sauce was pure heaven! OMG! We dipped sourdough batard in it and had browned green beans on the side. I will use this Balsamic sauce for other dishes. Seriously. 5 stars!
Made this for my lady for dinner. She deemed the dish, "delicious and tasty like my husband." So ya know, the night worked out. Will make again many times. (Also fyi, pairs well with wine.)
I made this today. Delish! I added broccoli for some green and served over baked potato. I used skinless, boneless thighs so didn't need to broil. I allowed the sauce to thicken a bit and this was just great and super easy. While no ones looking I'm gonna sneak back in and grab some more.
I followed the recipe except that I used shiso (a Japanese herb/leaf often found as a garnish on sushi or sashimi) instead of basil. Shiso is very different from basil but aromatic and delicious in its own right. Cooking for two, I used only 1 lb of chicken thighs, and I made a half batch, but that left me without enough sauce to baste the chicken and tomatoes. The sauce was delicious, so next time I'll make more, even for a smaller batch. In any case, my food critic (wife) loved it.
Pretty much followed along until it got to putting the chicken in and covering. I prefer to put in the oven (425F) for 8-12 minutes. Tomatoes popped and I didn't need to broil to recrisp the skin. Worked great. Also the sauce was surprisingly hearty!
I had a lot of cherries left over and a bumper crop coming in. So when I misread the recipe title I was so happy. And then I thought “why not make it with cherries?” And it’s great!
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