We were having friends over for dinner and two are on a Keto diet,and one is gluten-free. So we had to investigate as to what foods are Keto friendly. We found a recipe on Delish, that we riffed to use what we had in the house. This Balsamic Chicken was so rich and savory. We were so glad that we had a some leftovers for the next night. We served the Balsamic Chicken with Sauteed Brussels Sprouts with Bacon and a salad.

Timing

Total Time:  60
Prep Time:  10
Cook Time:   50 (20-30 in oven)

Servings:   8

Chef Level:      Easy 
 

8 Chicken Thighs
Salt
Pepper
4 Tablespoons Olive Oil (approximately- see below)
4 Tablespoons Balsamic Vinegar (approximately - see below)
4-8 Cloves of Garlic, Chopped (to your taste preference)
6 Large Roma Tomatoes - Each cut into 8 chunks
Fresh Basil, torn or cut into large pieces.

Preheat oven to 350 degrees

Cut the Roma tomatoes into chucks, about 8 per tomato. Chop the garlic.

Salt and pepper the chicken on both sides. 

Coat the bottom of an oven safe frying pan (or you can transfer to an oven safe dish), large enough to hold all of the chicken pieces in a single layer. Heat the oil on a burner on medium heat, and then add the chicken, skin down, cooking for about 5 minutes, until the skin is browned. Flip and cook for another 5 minutes. Remove the chicken from the pan. 

Add the Balsamic Vinegar to coat the bottom of the pan, and then add the garlic. Cook until fragrant, about a minute. Add the tomatoes, and add a few pinches of salt, and add fresh ground pepper to taste. Cook until the tomatoes are softened and the balsamic cooks down a bit (will look rich in color). Add the Chicken back into the oven safe frying pan (or pour the tomato mixture into a roasting pan and add the chicken). Cook in the oven for about 20-30 minutes, until the chicken reaches an internal temperature 165 degrees. 

Remove from oven and let it rest for about 5 minutes, to absorb the juices. Add the basil on top and serve.