INGREDIENTS

6 skinless, bone-in chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

cracked black pepper, to taste

1 tablespoon olive oil (or a light spray of cooking oil spray)

2 tablespoons minced garlic

1/3 cup balsamic vinegar

2 1/2 tablespoons brown sugar, packed

1 1/2 cups grape or cherry tomatoes, divided

8 0z (250 g) fresh mozzarella cheese (or Bocconcini), cut into 6x 1/2-inch slices

1/4 cup fresh basil leaves, chiffonade

• Balsamic Glaze: (Optional To Serve)

1/3 cup balsamic vinegar

2 tablespoons brown sugar, packed

1. Preheat oven to 210°C | 410°F.
2. Season each chicken thigh with the oregano, basil, salt, and pepper.
3. Heat the oil (or cooking spray) in a large oven-proof pan or skillet 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.
4. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the 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).
5. Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, 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.
6. 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.