Balsamic Glazed Capresa Chicken

Serves: 6
 Ingredients:
 6 skinless, bone-in chicken thighs 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon salt cracked black pepper, to taste 1 tablespoon olive oil 2 tablespoons minced garlic ⅓ cup balsamic vinegar 2½ tablespoons brown sugar, packed 1½ cups grape or cherry tomatoes, divided 8 oz. fresh mozzarella cheese, cut into 6x ½-inch slices ¼ cup fresh basil leaves, shredded
 Instructions:
Preheat oven to 410°F. Season each chicken thigh with the oregano, basil, salt and pepper. Heat the oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate; drain most of the excess oil, leaving about a teaspoon worth. Return the skillet back to the stove; fry garlic until fragrant (about 1 minute). Add the vinegar and brown sugar; stirring to combine while heating through. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes). Return the chicken to the pan, turning in the glaze to evenly coat. Add 1 cup of the tomatoes, whole, around the chicken and place the chicken into the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese; return back into the oven for a further 5 minutes or until the cheese has melted. Slice the remaining ½ cup tomatoes in half; place them on top of the cheese; pour over the balsamic sauce from the pan and garnish with basil. Serve immediately.