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Balsamic Chicken with Tomatoes & Corn

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This recipe is made with tender balsamic chicken thighs and sweet cherry tomatoes that burst into a luscious, tangy sauce. Corn and spinach are added making it a complete meal. 

Ingredients

Scale
  • ¼ cup balsamic vinegar
  • ¼ cup chicken broth
  • 1 Tablespoon Dijon or yellow mustard
  • 6 garlic cloves, grated or minced (I use a microplane)
  • Crushed red pepper
  • 2 pounds bone-in, skin -on chicken thighs (4 to 6 thighs), extra skin and fat trimmed
  • Sea Salt
  • 1 Tablespoon olive oil
  • 2 cups cherry or grape tomatoes
  • 1 cup corn kernels from 1 ear fresh corn
  • 2 cups firmly packed baby spinach
  • Fresh basil, for serving

Instructions

  1. In a small bowl, whisk together the vinegar, chicken stock, mustard, garlic and a pinch of red pepper. Set aside.
  2. Pat chicken thighs with a paper towel until the skin is dry, then salt generously all over. Set a large skillet or steel pan over medium heat and add olive oil. When oil is hot, add chicken thighs skin-down and cook, untouched, for 9 minutes. When the skins release from the pan, flip the thighs over and cook for 5 minutes more. Remove thighs from pan and set aside.
  3. Add the balsamic mixture to the pan and bring to a simmer, stirring and scraping away the bits on the bottom as you go, 2 to 3 minutes.
  4. Add tomatoes and simmer until the tomatoes begin to soften 2-3 minutes.  
  5. Add chicken thighs, skin-side up, to the pan. Cover the pan and bring to a simmer. Simmer for 3 minutes,
  6. Add corn and mix with the tomatoes, then cover the pan and simmer for 3 more minutes.
  7. Add spinach mix into the tomatoes and corn with tongs and simmer uncovered until spinach is wilted chicken is cooked through, 1-2  minutes.
  8. Garnish with fresh basil leaves and serve immediately over cauliflower mash, spiralized zucchini, rice, quinoa or gluten free pasta.

Equipment

Find it online: https://eatwellenjoylife.com/balsamic-chicken-with-tomatoes/