Ingredients
1/4 cup balsamic vinegar
1/4 cup chicken stock
1 tbsp. Dijon or deli mustard
6 garlic cloves, grated
Crushed red pepper
2 lbs. bone-in, skin-on chicken thighs (4 to 6 thighs)
Salt
1 tbsp. olive oil
1 lb. cherry or grape tomatoes
Fresh basil, for serving
Cooked rice, pasta or polenta, or crusty bread, for serving
Instructions
In a small bowl, whisk together the vinegar, chicken stock, mustard, garlic, and a pinch of red pepper. Set aside.
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 about 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.
Add the balsamic mixture to the pan and bring to a simmer, stirring and scraping away the bits on the bottom. Meanwhile, set your oven to broil.
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 covered for about 6 minutes.
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.
Garnish with fresh basil leaves and serve immediately over rice, pasta, or polenta, or with a few chunks of crusty bread.
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