Balsamic Chicken with Cherry Tomatoes

I don’t know if you guys know?  – but I used to write a Blog before that had loads of raving fans .. all about frugal living, juggling life as a single Mum, getting out of consumer debt, crafty stuff .. and RECIPES!

So this week when I asked on Facebook “What do you want me write about on the new Blog?” .. I had some marvelous suggestions .. including .. “More recipes please!” LOL

So I know this is a blog about all things Mind Mapping – but the reality is that its also going to be a lot about my life as a Single Mum growing a Global business brand, our adventures in tech-land, Mind Mapping and Neuroscience for sure .. but also a healthy dollop of the daily stuff I stumble across in my daily life .. what I can’t be all the time is the “onstage Grandmaster persona!” Lets leave that for the business website!!  Instead it will be the “behind the curtains” look at all things it takes to work from home but throughout the whole world as speaker, author and World Champion.

So .. in celebration of my “Raving Fans” – some of which will find their way over here I am sure … the first recipe of the new era.

Today is a really simple (but really tasty) chicken thigh dish that can be tossed into the oven whilst you are still fielding calls .. and the kids are circling the kitchen like sharks because they have just come in from the swimming pool and are starving.

Perfect for a week-night dinner when you really don’t want to fall back on a “Slummy Mummy Dinner” of something beige with oven chips (come on – admit it! You do it too!!)

Added bonus – chicken thighs are not only the tastiest bit of the chook but supermarkets sell them really cheaply too!


  • 2 Chicken Thighs per person
  • 1 punnet of cherry tomatoes
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of olive oil
  • A sprinkle of sea salt to each thigh

Preheat your oven to 200.

Bung the chicken thighs and cherry tomatoes into an oven proof dish.

Mix the vinegar and oil together …

Pour over the chicken ….

Sprinkle with a little sea salt (will help to crisp up the skin)

And cook uncovered in the oven for 40 minutes … which leaves you plenty time to rummage around in your fridge or freezer to find something green to serve with it!

I had mine with some random cauliflower and broccoli .. the kids padded out theirs with some new potatoes to mop up the glorious juices.

The fragrant juice in the bottom of the pan is the most wonderful thing.  Deep taste from the balsamic vinegar but hardly  “vinegary” at all! Full of the chicken juices and the sharp sweetness of a few of the tomatoes that burst in the heat and seeped down there.

And the verdict from the boys?  Thumbs up all around as the big one asked me to write the recipe out so he could impress his pals when he goes back to University in September and the wee one got told off for swiping his fingers over the plate to capture the last of the juices.

All in all – pretty good mid-week staple I should think.

What do you think?


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