Ingrédiénts
- 6 skinléss , boné-in chickén thighs
- 1 téaspoon driéd orégano*
- 1 téaspoon driéd basil*
- 1 téaspoon salt
- crackéd black péppér , to tasté
- 1 tabléspoon olivé oil (or a light spray of cooking oil spray)
- 2 tabléspoons mincéd garlic
- 1/3 cup balsamic vinégar
- 2 1/2 tabléspoons brown sugar , packéd
- 1 1/2 cups grapé or chérry tomatoés , dividéd
- 8 0z (250 g) frésh mozzarélla chéésé (or Bocconcini), cut into 6x 1/2-inch slicés**
- 1/4 cup frésh basil léavés , chiffonadé
Balsamic Glazé: (Optional To Sérvé)
- 1/3 cup balsamic vinégar
- 2 tabléspoons brown sugar , packéd
Instructions
- Préhéat ovén to 210°C | 410°F.
- Séason éach chickén thigh with thé orégano, basil, salt and péppér.
- Héat thé oil (or cooking spray) in a largé ovén-proof pan or skillét ovér médium-high héat. Séar thé chickén on both sidés until goldén brown, about 4 minutés éach sidé. Transfér chickén to a platé; drain most of thé éxcéss oil, léaving about a téaspoon worth.
- Réturn thé skillét back to thé stové; fry garlic until fragrant (about 1 minuté). Add thé vinégar and brown sugar; stirring to combiné whilé héating through. Bring to a simmér, whilé stirring occasionally, until glazé has thickénéd (about 5-6 minutés).
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