During this time of year I feel like things can settle into a mundane routine, as winter continues on outdoors while we wish for spring. Work continues day in and day out, and the skies are mostly grey. New Years resolutions have either stuck with you and developed into habits, or they have swept by. I find that something as simple as an impromptu dinner, whether you invite a friend or have a date in mind, can add some energy into the usual humdrum. Good conversation and good food always have a way of lifting spirits.
Honey-roasted tomatoes have a way of boosting my spirits and tastebuds as well. The first time that someone mentioned adding honey to tomatoes, I was a little skeptical. But when this combination is roasted together in the oven it is like candy. Healthy candy. Tomatoes are basically tossed with olive oil and honey and then roasted in the oven for 20 minutes. They make the perfect compliment to the balsamic chicken in this recipe but I have enjoyed them simply on their own too.
The tomatoes are paired with caramelized onions and mushrooms to make this dish extra luscious. You can take as much time as you like in caramelizing the onions; just remember that they will cook for at least 15 more minutes together with the chicken. The chicken becomes tender and juicy from the balsamic marinade, and then everything is assembled together on the plate. Enjoy with a friend or special someone to transform your regular dinner into a delightful meal.
Ingredients
- 2 chicken thighs, bone-in
- 1 cup mushrooms, chopped
- 1/2 medium onion, chopped
- 1-2 tbsp extra virgin olive oil
- 3 tbsp balsamic vinegar
- Salt and pepper, to taste
- 1 pint cherry tomatoes
- 1 tbsp honey
- Fresh parsley, for garnish
Directions
- Preheat the oven to 400 degrees F. Place the tomatoes on a baking sheet and drizzle with olive oil and honey. Sprinkle with salt and pepper and toss to coat evenly. Bake for 15-20 minutes until soft.
- While the tomatoes are roasting, heat one tablespoon of olive oil in a large pan over low heat. Add the onions and mushrooms and cook for 10-12 minutes to soften and caramelize, stirring regularly. Clear a space for the chicken.
- Season the chicken with salt and pepper and then place it in the pan. Add the balsamic, reduce the heat to low, and cover. Simmer for 15 minutes or until the chicken is cooked through. Every 5 minutes or so, spoon the sauce in the pan over the chicken.
- To assemble, divide the tomatoes between two plates. Place one chicken thigh on each and then spoon the onions, mushrooms, and pan drippings over the chicken. Garnish with parsley.
Yum! This looks so simple and delicious — chicken cacciatore, but kicked up a notch. Thanks for sharing!
Thank you Kate, indeed it makes a great and elegant dinner.
Wow! that was easy, delicious, and what a beautiful deep color and flavor!
This recipe was delicious. I made it with boneless, skinless chicken thighs and they did take about 20 minutes or so to cook through. My husband is not Paleo so I made some small potatoes for him and it complimented it well. Thanks for these great, easy to follow recipes. 🙂
Wonderful dish! I didn’t have mushrooms on hand so I subsituted pre-steamed sliced carrots and they paired wonderfully. Thank you!
This was so Yummy and easy to make. I made it with boneless Chicken breasts which were thick so I cooked it for 25 mins tender and juicy.
Made this tonight! It was delicious. I’m doing Whole30 so I omitted the honey, added garlic, and served it with roasted potatoes. It was sweet enough with the roasted tomatoes, caramelized onions, and balsamic reduction, so I did not miss the honey at all. Used skinless boneless thighs. Great meal!
I also let the onions cook for about 45 minutes on low heat before adding the chicken. I think the extra time really helped to caramelize them. I would do at least 30 minutes.
I’m obsessed with balsamic chicken now, this recipe is so good!!
This worked great with Muir Glen fire roasted tomatoes and boneless chicken things. I cooked the tomatoes further in my Philips AirFryer to dry them out a bit. It was a fantastic dish! NOTE: MAKE SURE TO INCLUDE THE PARSLEY. I chopped it and piled it on top of the plated meals. Added a restaurant quality to the meal, IMO. Really wonderful dish. Thanks for another terrific recipe, Rebecca!
Excellent flavor and just so darn good!