Started off with an NYT recipe for balsamic chicken with burst cherry tomatoes: https://cooking.nytimes.com/recipes/1026114-balsamic-chicken-thighs-with-burst-tomatoes
However I made a number of modifications that made it much better for my tastes:
-triple the mustard
-add tomato paste
-double the stock, ditch the balsamic vinegar
-deglaze pan after searing chicken with onions, prosciutto and garlic along with tomatoes
-add canned cannellini beans
Roasted in the oven on convection after starting on the stove until chicken was cooked and sauce was reduced. Unfortunately my basil had gone bad. Next time I would definitely try the gigante beans and use bone in skin on thighs. The pan sauce would still be great on some toasted sourdough, and paired with any white wine. Lmk what you all think!
by taylorthestang
1 Comment
To avoid getting my post removed.
Method: sear chicken thighs in an oven safe pan on both sides, and remove once color has developed. Add in prosciutto (or add olive oil if you want to avoid processed meats) along with chopped garlic and onions. Sautee for a couple of minutes, scraping up chicken bits. Add halved cherry tomatoes and sautee for a minute. Add in chicken stock/mustard mixture, add in beans. Return chicken to pan and roast in 400F oven until chicken is cooked and tomatoes have shriveled. Allow to sit for a minute or two to allow sauce to thicken.