I love to use fresh tomatoes and herbs in my cooking, they are sweet and the roasting just intensifies their sweet flavor. I try to use fresh ingredients whenever possible, and during the summer there is so much to choose from. This is a light dish cooked in the oven, I used dry Herbes de Provence which is something everyone should have in their spice drawer. I used fresh tarragon which gave this dish amazing flavor, if you’re not into the tarragon flavor or just can’t get it I am sure fresh basil will work here just fine. I served over jasmine rice. This is a keeper for sure. I got it from Bon Appetit magazine which has a treasure trove of delicious recipes.
*for just the two of us I cut the tomatoes to 1 lb. and the chicken to 1 lb.
Ingredients:
1 1/2 lb.-2 lb. cherry tomatoes or any small tomatoes
6 Tbsp. olive oil, divided
1 Tbsp. herbes de Provence
kosher salt
freshly ground black pepper
1 Tbsp. Worcestershire sauce
1 -2 lb. skinless, boneless chicken breasts
1 small shallot, minced
2 Tbsp. red-wine vinegar
3 Tbsp. flat-leaf parsley leaves
3 Tbsp. fresh tarragon leaves
Directions:
Preheat oven to 450 degrees. Combine tomatoes, 2 Tbsp. oil and herbes de Provence in a large bowl. Season with some salt and pepper, toss to coat the tomatoes. Heat 1 tbsp. oil in a large heavy ovenproof skillet , carefully add tomatoes to pan, oil may splatter. Transfer skillet to oven and roast tomatoes, give tomatoes a turn in about 10 minutes, you want tomatoes to burst and release some of their juices, total time should be 15 – 20 minutes. Remove from oven and transfer to a bowl and drizzle with Worcestershire sauce.
Meanwhile, season chicken with app. 1 tsp. kosher salt and pepper. Heat 2 Tbsp. oil in a large ovenproof skillet over medium high heat. Sear chicken on both sides until golden brown, about 4 minutes on each side. Transfer pan to oven and roast chicken until cooked through, another 10 minutes or so. Transfer chicken to a cutting board and let rest .
Add remaining 1 tbsp. oil to same skillet, heat over medium heart. Add shallot and cook, stirring often , until softened , about 3 minutes. Deglaze pan with vinegar ( just put in vinegar) scraping up whatever browned bits are in the bottom of the pan, then add tomatoes and their juices and bring to a simmer , sauce will begin to thicken up, about 2 minutes or so. Season sauce to taste with salt and pepper to your liking.
Slice chicken, divide among plates. Spoon tomatoes and sauce over, garnish with fresh herbs ( tarragon and parsley) . I served over rice (any kind you like) but it will stand on it’s own. Roasted Potatoes would also work well here.
Cooking with Candi 