I decided to bring someone new to date night: chicken.
We don’t eat much chicken, to be honest; Paul likes red meat. A girl can’t live on red meat alone though (actually, I could, but it’s not the most healthy option), so every once in a while, I have to work chicken in the rotation.
I love this caprese version because it brings in all the best flavors of springtime: basil from the bountiful pot on my back porch and fresh Roma tomatoes from the Brookshire’s produce aisle. Splurge on some fresh mozzarella cheese for this delightful dish, but if you can’t find it, it’s fine to get a package of cheese slices from the deli, too.
You can sear these chicken thighs in a pan and then roast in the oven, but you can also grill them. If you use the grill, place the cheese and tomatoes on at the last minute, covering the grill until the cheese is melty and then topping with the basil and sauce before serving.
I love this with a fresh salad and grilled flatbread.
1/2 cup balsamic vinegar
2 Tbs brown sugar, packed
2 Tbs olive oil
1 tsp dried basil
1 tsp dried oregano
kosher salt and freshly ground black pepper, to taste
8 bone-in, skin-on chicken thighs
2 Tbs unsalted butter
8 oz fresh mozzarella cheese, cut into 8 slices
2 Roma tomatoes, sliced
1/4 cup basil leaves, chiffonade
Preheat oven to 400° F.
Combine balsamic vinegar and brown sugar in a saucepan over medium heat. Bring to a boil and simmer until reduced by half, about 6 to 8 minutes. Set aside.
Combine olive oil, basil and oregano. Season chicken with salt and pepper. Using a pastry brush, work the olive oil mixture onto both sides of the chicken.
Melt butter in cast-iron skillet over medium-high heat. When the butter is bubbling, add the chicken, skin-side down, and sear until golden on both sides, about 2 to 3 minutes per side. After the chicken is seared, place on a baking sheet in the oven; roast until cooked through, about 30 minutes. Top each piece of chicken with a slice of mozzarella cheese; broil for about 2 minutes, or until the cheese is melted and bubbly. Remove from oven. Top with tomatoes and fresh basil; drizzle with the balsamic glaze.
Nutritional Information: Calories Per Serving: 337, Calories from Fat: 221.4, Fat: 24.6 g, (9 g Saturated Fat), Cholesterol: 91 mg, Sodium: 239 mg, Carbohydrates: 8 g, Fiber: 0 g, Sugar: 7 g, Protein: 20 g.
View this recipe to print or add items to My Shopping List.