6 skinless, bone-in chicken thighs
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
freshly ground black pepper, to taste
2 tablespoons OLIVE & VINE extra virgin olive oil, or an infused oil such as Rich Roasted Garlic, Sweet Basil or Tuscan Bouquet
2 tablespoons minced fresh garlic
1/2 cup OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig balsamic vinegar
2-1/2 tablespoons brown sugar, packed
1-1/2 cups grape or cherry tomatoes, 1 cup whole and 1/2 cup sliced in half
8 ounces fresh mozzarella cheese cut into 6 half inch slices
1/4 cup fresh basil leaves, chiffonade
Preheat oven to 400°F.
Season each chicken thigh with oregano, basil, salt and pepper.
Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate. Drain most of the excess oil, leaving about a teaspoon worth.
Return the skillet back to the stove and fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar, stirring to combine. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
Return chicken to the pan, turning in the glaze to evenly coat. Add the cup of whole tomatoes around the chicken and place the chicken in the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese, return to the oven for a few more minutes until the cheese has melted.
To serve, scatter the sliced tomatoes on top of the cheese, drizzle with some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
Adapted from Cafe Delights.