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Pan-Seared Crispy Chicken Thighs with Blistered Tomatoes and Basil

From Statesboro Market2Go

<p>An elegant dinner that&#8217;s relatively easy to prepare! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

2 pounds chicken thighs (bone-in and skin-on)
Salt & pepper
2 tablespoons Olive oil (divided)
1 pint Grape or cherry tomatoes
2 cloves Garlic (minced)
1/2 cup Fresh basil leaves (chopped)

Step by Step Instructions
  1. Preheat oven to 450 degrees. Pat the chicken thighs dry and season both sides with salt & pepper. Heat 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat. Add the chicken (keep the pieces evenly spaced) and cook for 12 minutes on one side, then turn the pieces over and cook for 7 minutes.
  2. Transfer the chicken to a paper towel lined plate. Heat the remaining olive oil over medium heat, then add the tomatoes and some salt & pepper. Stir to coat, then cook stirring occasionally for 20 minutes. Stir in the garlic, cook for 2 minutes, then remove the pan from heat and stir in most of the chopped basil.
  3. Serve the chicken topped with the tomatoes, garlic, cooked basil, and remaining basil.