Chicken Comes Home to Roast

chicken with herb-roasted tomatoes

the force is strong with this one

As soon as I saw this in the latest issue of Bon Appétit, I had to make it. Literally. I grabbed the magazine out of my mailbox, flipped thru and landed on this recipe and said: I MUST MAKE THIS. I would have that very instant too, but I didn’t have chicken breasts or cherry tomatoes, two key ingredients. So, does absence make taste buds grow fonder? Totally. I made a few adjustments, but the dish was hearty and flavorful, and made good use of fresh summer tomatoes. It’s already been filed in my “go-to chicken recipes” notebook.

Chicken with Herb-Roasted Cherry Tomatoes
– 
1 lb of cherry tomatoes
– 2 tablespoons of Italian seasoning
– 2 tablespoons of chipotle-infused olive oil
– 4 tablespoons of olive oil
– 1 tablespoon of Worcestershire sauce
– 1 to 1 ½ lbs of boneless skinless chicken breasts
– 1 small shallot, finely diced
– 2 tablespoons of red wine vinegar
– 3 tablespoons of freshly chopped oregano
– Salt and pepper

Heat your oven to 450º.

In a medium bowl, combine the tomatoes, chipotle-infused olive oil and Italian seasoning. Season to taste with salt and pepper and toss to coat. Heat 1 tablespoon of olive oil in a large oven-safe skillet until oil shimmers. Carefully add the tomatoes (the oil may splatter). Transfer the skillet to the oven and roast, stirring once, until tomatoes burst and give off some juices, about 15 minutes. Transfer to a medium bowl and drizzle with Worcestershire sauce.

Meanwhile, season the chicken breasts with salt and pepper. Heat a few tablespoons of olive oil in another large oven-safe skillet over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 6 to 8 minutes. Transfer the skillet to the oven and roast chicken until cooked through, about 8 to 10 minutes. Transfer chicken to a plate or cutting board to rest for at least 5 minutes.

In the same skillet that was used to roast the chicken, add a tablespoon of olive oil and heat over medium heat. Add the shallot and cook about 1 minute. Add the vinegar to deglaze the pan, scraping any brown bits from the bottom. Add the tomatoes and any juices and simmer until sauce is just starting to thicken, about 2 minutes. Season to taste with additional salt and pepper.

Slice the chicken and plate. Spoon tomatoes and sauce over each piece and garnish with the freshly chopped oregano. Then eat.

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3 Comments on “Chicken Comes Home to Roast”

  1. Caroline says:

    I miss my Bon Apetit subscription!! Something went wrong, and I haven’t gotten the magazine since uh…last November? It’s impossible to get a real person on the phone over there. Great to see the recipes are still absolutely delicious. 😉 Looks amazing! Hope you have a great weekend!

    • egg me on says:

      Thanks Caroline! You need to get that subscription going again! For as many food mags as I get, Bon Appetit is the one I drool over the most. Have a great weekend too!

  2. Katherine’s been picking up cherry tomatoes at the farmers market lately. They are awesome buggers. Love the title and the recipe.


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