Tags
balsamic, Chicken, Cooking, entree, Food, healthy, low-fat, main dish, oregano, Poultry, recipe, tomato
I think chicken is my favorite protein to cook with! It’s so versatile, healthy and just delicious! This dish was even more delicious than what I expected going in. I want to make it again, so I told myself I definitely needed to blog this recipe. Because yes, I do cook from my own blog! LOL! They are recipes that I loved enough to take the time to document and photograph, so in my book that means they’re worth revisiting!
Oregano Chicken with Fresh Tomato and Balsamic Sauce
Serves 4 people
Cooking time: 45 minutes
4 chicken thighs (I used bone-in with skin removed, as they add more flavor, but you could do boneless and reduce cooking time)
2 tsp dried oregano
1/2 tsp Kosher salt
2 tsp avocado or olive oil
2 cloves garlic, pressed or minced
2 shallots, thinly sliced
2 tbsp balsamic vinegar
2 cups cherry tomatoes, halved (I buy the multicolored heirloom cherry tomatoes. Delicious!!!)
1/4 cup chicken broth
1/4 cup white wine (Only use wine you would drink. If it’s not good enough for drinking, it’s not good enough for cooking!)
2 tsp capers, drained
2 tbsp lemon juice
Add oil to non-stick frying pan and heat over medium-high heat. Season one side of chicken with 1/2 of salt and rosemary and add to pan, seasoned side down. Season other side of chicken. Brown chicken on each side for about 2-3 minutes per side. When browned but not cooked all the way through, remove to plate and stick in a 350 oven while you continue cooking sauce.
Turn the heat on your frying pan down to medium-low and add garlic and shallots (You don’t want to burn your garlic! It turns bitter, ruins your dish and that pan is done!) stir until shallots are softened. Add vinegar and cook until mostly evaporated, scrapping the bottom of the pan while it cooks to get the yummy stuff off the bottom and into your sauce.
Stir in tomato halves, capers, chicken broth, wine, lemon juice and a little more salt and pepper to taste. Stir and simmer until well mixed. Add your chicken back in to the plan and turn to coat with sauce. Cover the pan and simmer on low for 15-20 minutes, turning chicken once, until chicken registers at least 165 degrees with a meat thermometer.
This is great served over rice! The sauce is fabulous, so you want something to soak up that goodness!!! I paired it with some artichokes cooked with lemon and garlic. So good!!!
I hope you enjoy!!!
Inside Kel's Kitchen 