6 skinless bone-in chicken thighs
1 teaspoon dried oregano*
1 teaspoon dried basil*
1 Tablespoon Extra Virgin Olive Oil
2 tablespoons minced garlic
1 cup Monari Federzoni balsamic vinegar
2 1/2 tablespoons brown sugar
1 1/2 cups grape or cherry tomatoes
8 oz fresh mozzarella cheese, sliced
1/4 cup fresh basil leaves, chiffonade
1 teaspoon salt
Cracked black pepper, to taste
Balsamic Glaze (Optional To Serve)
1/3 cup Monari Federzoni balsamic vinegar
2 tablespoons brown sugar
*Substitute Italian seasoning for oregano and basil if you do not have fresh herbs on hand.
Preheat oven to 410°F.
Season each chicken thigh with the oregano, basil, salt and pepper.
In a large oven-proof pan or skillet over medium-high heat, heat the oil. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate while draining most of the excess oil, leaving about a teaspoon worth.
Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).
Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the whole cherry/grape tomatoes around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted.
Slice the remaining 1/2 cup tomatoes in half; place them on top of the cheese; pour over some of the balsamic sauce from the pan and garnish with basil. Serve immediately.
If wanting to serve with extra balsamic glaze, make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5-6 minutes). Drizzle over the chicken when ready to serve.