Thursday, August 23, 2012

On the Table: Chicken with Herb-Roasted Tomatoes and Pan Sauce

While the days of Summer are starting to dwindle, the tastes of Summer are still very much alive.  And that especially holds true for fresh, vibrant tomatoes.  Enjoying this fruit in-season makes for delicious noshing, whether they're the star of a soup, salad, main course or served on their own, luscious lonesome--the way I most enjoyed eating the tomatoes from my grandparent's garden as a little girl.

And with this recipe for Chicken with Herb-Roasted Tomatoes and Pan Sauce from Bon Appetit, they become the star ingredient in a simple, but satisfying, dish that's perfect for both a quick weeknight meal and a leisurely weekend dinner.

The tastes of Summer were meant to be savored and this fresh and healthy dish gives you lots to love.

Happy Eating!


P.S. What tastes of Summer do you enjoy most?

Chicken with Herb-Roasted Tomatoes and Pan Sauce

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 tablespoon Worcestershire sauce  
1 pound skinless, boneless chicken breasts
1 small shallot, minced  
2 tablespoons red wine vinegar  
3 tablespoons flat-leaf parsley leaves

Preheat oven to 450° F. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. 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.  
Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. 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. 
Add remaining 1 Tbsp. 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. 
Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.  Enjoy!
Recipe Courtesy of Bon Appetit

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