Fancy is fun! Intricacies require focus and thought. But, there is also beauty in simplicity.
Our latest recipe takes its cue from a classic summer dish that is so simple and so perfect- the Caprese salad.
Chicken thighs are also beautifully simple. Scoffed at by some as cheap scraps, I challenge the nay-sayers. Chicken thighs are amazingly perfect! Yeah, they are inexpensive, but they also have tender dark meat and skin that when properly cooked and seasoned rival bacon. And you all know how much I worship bacon!
This dish may take three hours to cook, but there isn’t much “legwork.” Your oven will squat those thighs for you.
This chicken thigh recipe is just a Caprese salad with an added layer of onion and a little garlic- that’s it!
So, without further adieu, here is the recipe for a wonderful dish that will leave you and your guests with a new appreciation for simplicity.
Caprese Chicken Thigh Recipe
- 4 large, plump, organic chicken thighs
- 1/4 cup of olive oil
- 1/4 cup balsamic vinegar
- 5 round slice of plump tomatoes
- 4 large cross slices of sweet onion (one smaller piece for center)
- 6 garlic cloves
- 8 large basil leaves
- 4 pieces thick slices of fresh mozzarella cheese
- 3 tablespoons red wine
- 4 tablespoons cream
- The usual salt and pepper
- Fresh Linguini
- Preheat oven to 300 degrees.
- Place chicken thighs in a bowl and coat with a tablespoon of olive oil, two tablespoons balsamic vinegar, and salt and pepper
- Place onion slices on the bottom of the roasting pan. Drizzle with olive oil and add salt and pepper.
- Plop the tomatoes on top of the onions, adding a bit more oil and salt and pepper.
- Place a basil leaf large enough to cover each tomato slice. Add more olive oil, salt, and pepper. This time, make it rain balsamic on top!
- Layer the chicken thighs.
- Mix remaining olive oil, crushed garlic cloves, and balsamic and pour over each stack.
- Add one more slice of basil to each “chicken stack.”
- Cover and cook for 2 hours and ten minutes.
- Remove from oven and uncover. Turn up the heat to 400 degrees.
- After 15 minutes, drain juice and put into a frying pan.
- Reduce the sauce on the stove, while the chicken still cooks in the oven.
- Add red wine. Now, you don’t have to add this ingredient; but, because I am so naughty, I added a little bit of cream.
- Start to boil water and cook linguini.
- Keep cooking until the sauce reduces and thickens.
- Let’s not forget about those thighs! Add fresh mozzarella and put on broil for 3 minutes.
- Toss the linguini with the sauce and top with the finished chicken breast.
- Get ready to enjoy a masterpiece meal that is easy to make as paint-by-the-numbers.
I decide to enjoy a lovely sipping Tequila – the Codigo 1530 Rosa. Usually, I might suggest a Cabernet or Pinot Noir. But, this Tequila is aged in Cabernet barrels! The Tequila cuts nicely through the acidity of the tomato, but the hint of Cabernet softens the entire pairing. LOVE IT!