Balsamic and bruschetta thigh-highs
Portions 4
Also plan for:
10 ml (2 tsp) chopped garlic
Steps
Preheat the oven to 205 °C (400 °F).
In a large skillet or oven-safe casserole dish, heat a little olive oil over medium heat. Brown the chicken thighs for 2 to 3 minutes on each side.
In a bowl, mix 45 ml (3 tbsp) of balsamic vinegar with the honey.
Pour the mixture over the chicken thighs and stir to coat them well.
Continue cooking in the oven for 35 to 45 minutes, turning the thighs over a few times during cooking, until the inside of the chicken meat has lost its pinkish hue.
Meanwhile, combine the cherry tomatoes with a little olive oil, the remaining balsamic vinegar, garlic, and basil in a bowl. Season with salt and freshly ground pepper.
Serve the chicken thighs with the bruschetta.
Asparagus and bocconcini salad
In a large pot of boiling salted water, cook 12 to 15 asparagus spears for 3 to 4 minutes. Drain. Cool under cold running water and drain again. Cut the asparagus into pieces. In a salad bowl, combine the asparagus with one 200g container of halved cocktail bocconcini, ¼ of a sliced small red onion, 15ml (1 tbsp) of fresh lemon juice, and 15ml (1 tbsp) of olive oil. Season with salt and freshly ground pepper.
