Balsamic Chicken Thighs With Burst Tomatoes

Preparation

1. Step 1

   In a small bowl, whisk together the vinegar, chicken stock, mustard, garlic and a pinch of red pepper. Set aside.

2. 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.

3. 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.

4. 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.

5. 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.

6. Step 6

   Garnish with fresh basil leaves and serve immediately over rice, pasta or polenta, or with a few chunks of crusty bread.