Jamie's Chicken and Vine Tomatoes

Jamie's Chicken and Vine Tomatoes

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10 chicken thighs, skin on
1 lb mixed sized tomatoes on the vine
1/2 lb baby courgettes, halved vertically
2 cups of sourdough bread, cubed
1/2 bunch of fresh thyme leaves
1/2 cup cherries, stoned and halved
2 tbsp olive oil
5 tbsp balsamic vinegar


Brown the chicken thighs in a hot skillet on both sides.  In a large bowl toss the chicken and all the rest of the ingredients together, then pour into a large baking pan, positioning the chicken on top, skin side up.  Cook at 350 F for 1 to 1 1/2 hours until the chicken is browned and cooked through.