Balsamic Chicken Thighs With Burst Tomatoes
Updated Oct. 2, 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
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.
Being low on time and energy I used boneless/skinless things and browned them before simmering in sauce. I used a lower sugar balsamic vinegar to keep calories in check. I measured the sauce and then eyeballed adding more broth, mustard and vinegar as I saw fit. The was delicious. I would try again and omit browning the thighs to see just how lazy I can make the prep. I simmered the chicken for a while and that paid off in flavor and texture and added some broccolini at the end.
Chicken needs an internal temperature of at least 167F (75C). The cooking time in this recipe doesn't give much of a margin. Use a digital thermometer probe to ensure safety. Otherwise a simple and delicious recipe.
I hate browning chicken. Could this be made as a sheet pan recipe? If so, any recommendations.