Chicken and chorizo are truly a match made in heaven.
Add in really fresh basil, garlic and the mountains of yummy tomatoes.
Preheat oven to 355
1.5 pounds chicken thighs boneless, skinless
1 bulb garlic split into cloves but peeled
salt and pepper
8 ounces chorizo (I used spanish chorizo)
1 bunch basil chopped or torn
2.75 pounds tomatoes I used cherry tomatoes for ease, but any small tomatoes or chopped larger ones will work
1 tablespoon olive oil
1 tablespoon balsamic vinegar
Place the chicken thighs in a large baking dish. Scatter the garlic cloves in between/over them, then grind over a generous amount of salt and pepper.
Scatter the chorizo pieces over the chicken, followed by the basil and then the tomatoes.
Drizzle over the olive oil and balsamic vinegar, then bake for 50 minutes to an hour until the tomatoes are slightly charred and the chicken is cooked through and slightly browned where it pokes through the sauce.
Toss and stir once half way through cooking.
This dish taste even better than next day
- PLEASE MAKE ANY SUBSITUTIONS THAT RELATE TO YOUR ALLERGIES OR DIETARY NEEDS!
Sourced by Wanda