Chicken with Herb-Roasted Tomatoes and Pan Sauce

Chicken with Herb-Roasted Tomatoes and Pan Sauce

This is one of the best meals I’ve had recently. We’re talking wishing licking the plate was socially acceptable good. Roasting the tomatoes really brought out their sweetness, which was balanced out by the tangy vinegar and Worcestershire sauce. One of the reasons it’s so good, is how fast and easy it was to make. Definitely added to the enjoyment. It’s also a great way to use up late summer tomatoes. My only very minor complaint was the lack of sauce in the end result. I used nearly double the amount of tomatoes (I had two big bunches to use up), so it wasn’t as noticeable, but if there were a lot of tomatoes I think the end of the dish would just be sad, plain chicken. Next time I would probably double the liquid ingredients and use double the tomatoes again.

Chicken with Herb-Roasted Tomatoes and Pan Sauce

Chicken with Herb-Roasted Tomatoes and Pan Sauce
From Epicurious

  • 1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
  • 6 tablespoons olive oil, divided
  • 2 tablespoons herbes de Provence
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1 tablespoons Worcestershire sauce
  • 1 pound skinless, boneless chicken breasts
  • 1 small shallot, minced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons flat-leaf parsley leaves
  • 3 tablespoons fresh sage leaves
  1. Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers. Carefully add tomatoes to pan (oil may spatter). Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.
  2. Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6–8 minutes. Transfer pan to oven and roast chicken until cooked through, 8–10 minutes. Transfer chicken to a cutting board and let rest for at least 5 minutes.
  3. Add remaining 1 tablespoon oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze pan with vinegar, scraping up browned bits from bottom of pan; add tomatoes and their juices and simmer until sauce is just beginning to thicken, about 1 minute. Season sauce to taste with salt and pepper.
  4. Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

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