Servings: 6

6 skinless, bone-in chicken thighs 6 skinless, bone-in chicken thighs
1 teaspoon dried oregano* 1 teaspoon dried oregano*
1 teaspoon dried basil* 1 teaspoon dried basil*
1 teaspoon salt 1 teaspoon salt
cracked black pepper, to taste cracked black pepper, to taste
1 tablespoon olive oil (or a light spray of cooking oil spray) 1 tablespoon olive oil (or a light spray of cooking oil spray)
2 tablespoons minced garlic 2 tablespoons minced garlic
⅓ cup balsamic vinegar ⅓ cup balsamic vinegar
2½ tablespoons brown sugar, packed 2½ tablespoons brown sugar, packed
1½ cups grape or cherry tomatoes, divided 1½ cups grape or cherry tomatoes, divided
250 g | 8 oz. fresh mozzarella cheese (or Bocconcini), cut into 6x ½-inch slices** 250 g | 8 oz. fresh mozzarella cheese (or Bocconcini), cut into 6x ½-inch slices**
¼ cup fresh basil leaves, ¼ cup fresh basil leaves,
 
Balsamic Glaze: (Optional To Serve) Balsamic Glaze: (Optional To Serve)
⅓ cup balsamic vinegar ⅓ cup balsamic vinegar
2 tablespoons brown sugar, packed 2 tablespoons brown sugar, packed

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 to 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 ½ 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.
Optional: subheading: Optional:
If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Reduce heat, allowing to simmer while stirring occasionally, until the glaze is thickened and reduced by half (about 5 to 6 minutes). Drizzle over the chicken when ready to serve.