Who doesn't love a Caprese salad in the summer months? This one-pan dish combines the wonderful flavours of tomatoes, cherry mozzarella, and balsamic vinegar with chicken thighs and thyme to create a delicious winter take on the famous dish. It captures the best of summer flavours in a warm dish, perfect for enjoying on a chilly evening.
Serves 3-4
½ cup Giusti Riccardo Balsamic vinegar
2 tbsp Pons extra virgin olive oil
1 tbsp Opito Bay honey
400 - 500g Mahy chicken thighs
125g Clevedon Buffalo Co Cherry Mozzarella
1 red onion, chopped in chunks
4 cloves garlic
1 punnet cherry tomatoes
Fresh thyme
Preheat oven to 180°C. Put the Balsamic and honey in a pot on medium to low heat stirring until it reduces by half.
While the sauce is reducing, season the chicken thighs and fry in a hot pan in the olive oil for a few minutes until browned, then turn. Add garlic cloves and onion and cook for a few minutes until onion and garlic become caramelised.
Add cherry tomatoes and the balsamic mixture, cover and bake in the oven at 180°C for 30 minutes or until chicken is cooked through. Add the cherry mozzarella for the last 5 minutes uncovered.
Finish with fresh thyme and enjoy.
