59. Balsamic Chicken with Roasted Tomatoes

59 - Balsamic Chicken with Roasted TomatoesTender and juicy chicken dish that’s simple to make

Prep to plate time: 1 hr
Serves: 4

Materials

  • 4 Chicken Thighs (bone-in)
  • 2 pints Grape Tomatoes
  • 1 medium Onion
  • 6 oz Mushrooms (about 1-1/2 cups)
  • 3 Tbsp Balsamic Vinegar
  • 1 Tbsp Honey
  • Olive Oil
  • Pepper
  • Fresh Parsley (for garnish)

Protocol

  1. PREP: preheat the oven (or toasted oven) to 400°F
  2. PREP: cut the onions into thin slices. Slice the mushrooms
  3. Place the tomatoes on a baking sheet and drizzle with 1 Tbsp olive oil and honey. Place in oven and bake until soft, about 15 min
  4. While in the tomatoes roast, heat 1 Tbsp of olive oil in a large skillet. Add the onions and mushrooms and cook while stirring regularly for 15 min to soften and caramelize
  5. Season the chicken with pepper. Clear a space in the skillet for the chicken and place in then coat with balsamic vinegar
  6. Simmer until chicken is cooked through, about 15 min. Every 5 min, spoon balsamic vinegar on top of chicken
  7. PLATE: divide the tomatoes amongst plates and place a chicken thigh on each. Then coat with mushrooms, onions and pan drippings. Garnish with parsley

Inspired by: Paleo Grubs

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