Author Notes
It was too cold to grill last night so I prepped this version of chicken with tomato salad. —Kingfishercooks
Continue After Advertisement
Ingredients
-
1 tablespoon
Olive oil
-
4 ounces
Diced pancetta
-
1
Medium white onion, chopped
-
3
Large garlic cloves, peeled, smashed and cut into quarters
-
4
Skin on bone in organic chicken thighs
-
1.5 tablespoons
Lemon balsamic vinegar
-
1.5 teaspoons
Good olive oil
-
2
Sprigs rosemary
-
2 tablespoons
Chopped basil
-
1.5 cups
Cherry tomatoes
-
Salt and pepper
Directions
-
Preheat oven to 375. Heat 1 T of olive oil in pan. Add the pancetta and cook until starting to brown, about 8 minutes
-
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.
-
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.
-
Nestle the browned chicken thighs into the onion, garlic and pancetta mixture. Tuck the Rosemary and basil around the thighs. Add the cherry tomatoes.
-
Whisk the vinegar and the oil until emulsified and pour over the chicken.
-
Put into the oven and cook about 45 minutes. Let it rest for 10, tented.
See what other Food52ers are saying.