Author Notes
It was too cold to grill last night so I prepped this version of chicken with tomato salad. —Kingfishercooks
Ingredients
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1 tablespoon
Olive oil
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4 ounces
Diced pancetta
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1
Medium white onion, chopped
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3
Large garlic cloves, peeled, smashed and cut into quarters
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4
Skin on bone in organic chicken thighs
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1.5 tablespoons
Lemon balsamic vinegar
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1.5 teaspoons
Good olive oil
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2
Sprigs rosemary
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2 tablespoons
Chopped basil
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1.5 cups
Cherry tomatoes
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Salt and pepper
Directions
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Preheat oven to 375. Heat 1 T of olive oil in pan. Add the pancetta and cook until starting to brown, about 8 minutes
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Add the chopped onion and garlic and cook until translucent. Scrape the pancetta and onion mixture into bottom of a roasting dish that will fit the thighs snugly.
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Generously salt and pepper the thighs and cook them on medium high heat skin side down until browned. About 4 minutes. Then turn and cook other side until browned.
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Nestle the browned chicken thighs into the onion, garlic and pancetta mixture. Tuck the Rosemary and basil around the thighs. Add the cherry tomatoes.
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Whisk the vinegar and the oil until emulsified and pour over the chicken.
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Put into the oven and cook about 45 minutes. Let it rest for 10, tented.
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