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
250 g | 8 oz. fresh mozzarella cheese
1/4 cup fresh basil leaves

Balsamic Glaze: (Optional To Serve)

1/3 cup balsamic vinegar
2 tablespoons brown sugar , packed

Instructions

Preheat oven to 210° | 410°F.

Season each chicken thigh with the oregano, basil, salt and pepper.

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.

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).

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.

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.