Welcome to Kelly’s Kitchen! Today, I have a really simple recipe for Balsamic Chicken Thighs with Burst Tomatoes. I am always looking for new ways to prepare chicken thighs, with interesting flavors and vegetable combinations to mix things up. This recipe comes from NYT Cooking, and it’s wonderful as-is. However, if you serve it with a salad or a side of pasta, you’ll have a complete meal perfect for a weeknight. Let’s get to it!
The Summary
Today we are making Balsamic Chicken Thighs with Burst Tomatoes
Be sure to find the shoppable key ingredients and equipment
Balsamic Chicken Thighs with Burst Tomatoes
Balsamic Chicken Thighs with Burst Tomatoes Ingredients
- ¼ cup balsamic vinegar
- ¼ 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
How to Prepare Balsamic Chicken Thighs with Burst Tomatoes
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 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.
Step 3
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.
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 covered for about 6 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.
This Balsamic Chicken Thighs with Burst Tomatoes is a flavorful and simple weeknight dinner. It also makes for great meal prep to carry you through the week. I hope you give this one a try! Take care and be well, xo Kelly
Tips for Preparing Balsamic Chicken Thighs with Burst Tomatoes
1. Don’t skip the final browning under the boiler to re-crisp the chicken skin.
2. For a more substantial meal, serve with a salad, pasta or rice.
Key Ingredients and Equipment
Nested Mixing Bowl Set of 10 | Enameled Cast Iron Braiser | Mini Angled Measuring Cup | Kitchen Tongs | Flat Whisk
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Balsamic Chicken Thighs with Burst Tomatoes
Ingredients:
- ¼ cup balsamic vinegar
- ¼ 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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