Easy Balsamic Chicken with Tomatoes Recipes

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Ingredients
Easy Balsamic Chicken with Tomatoes

  • 4 chicken thighs
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pint grape tomatoes, halved or quartered
  • 4-5 whole garlic cloves, peeled
  • 1/4 cup aged balsamic vinegar
  • 1/8 cup olive oil
  • Fresh basil for garnish

 Cauliflower Puree

  • 20 ounces fresh cauliflower (about one head of cauliflower), stalks removed and cut into small florets
  • 2 tablespoons unsalted butter
  • 1/2 cup of heavy whipping cream
  • 1/2 cup of water
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450┬░ F. Heat cast iron skillet over mid-high heat on stove-top.
  2. Combine 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Lift the skin and season the meat of the chicken thighs liberally with the salt mixture. Season each thigh evenly. Be sure to season under the skin. Not on the skin.
  3. When skillet is good and hot, place the chicken thighs skin side down into the hot skillet in a single layer. I always do this in a dry pan. No need to oil the pan. allow the chicken to sear, untouched, for 5-6 minutes until the chicken releases without sticking to the pan. Use tongs to gently lift the chicken thighs and flip over each piece. If the skin sticks allow them to sear another minute or so until they release.
  4. after turning the thighs over add sliced tomatoes, 4-5 whole garlic cloves, 1/4 cup balsamic vinegar, 1/8 cup olive oil to the skillet. Gently stir everything around a little to combine.
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