Prep Time
5 Mins
Cook Time
45 Mins
Total Time
50 Mins
Ingredients
8 The Best Dressed Chicken thighs, boneless, skinless, patted dry
2 tbsp olive oil
3 tbsp fresh rosemary leaves, finely minced
2 cups cherry tomatoes
4 garlic cloves, smashed
¼ tsp pepper flakes
2 tbsp sherry vinegar
1 lemon juice and zest
2 cups chicken broth
1 tsp sea salt
1 tsp freshly cracked black pepper
Instructions
- Season the chicken thighs with the salt, pepper and half of the fresh rosemary.
- Heat 1 tbsp of olive oil in a skillet over medium heat. Brown the chicken thighs for about 5 minutes on each side. Remove from the skillet and keep warm.
- Add the remaining tbsp of olive oil to the pan, increase the heat under the skillet and add the tomatoes and garlic. Stir to combine. Add a pinch of salt, pepper, and red pepper flakes, cooking until the tomatoes begin to burst, about 5 minutes.
- Stir in the sherry and lemon juice scraping up any brown bits from the pan bottom. Add the chicken broth, the rest of the rosemary and bring to a boil.
- Return the chicken thighs to the pan, turn the heat to a low simmer, cover and cook for 30 minutes or until a knife inserted into the chicken thighs release juices that run clear. Adjust salt and pepper to taste.
- Garnish with lemon zest and serve with your favorite sides.
