Ingredients
- 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
Directions
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.
