Bon Appetit Roasted Tomatoes Easy Week Night

Chicken with Herb-Roasted Tomatoes and Pan Sauce

July 10, 2012

Chicken with Herb-Roasted Tomatoes and Pan Sauce Romulo Yanes

Roasting tomatoes intensifies their flavor and coaxes out their sweetness.

Ingredients

Makes 4 servings

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 tarragon leaves

Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Step 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.

Step 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.

Step 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.

Step 4

Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.

Nutrition Per Serving

Per serving: 330 calories

24 g fat

1 g fiber

#### Nutritional analysis provided by Bon Appétit

How would you rate Chicken with Herb-Roasted Tomatoes and Pan Sauce?

Reviews (125)

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• I made this for company without trying it first, could have been a disaster, but it was awesome! I followed ingredients and instructions exactly, served with steamed string beans and garlic bread. So good! Luckly, we have fresh Tarragon in the garden, so that was convenient. I hope you have success with this like we did :)

• Perfect as is. Served with buttered egg noodles and a side of roasted zucchini and tomatoes. So fresh and flavorful. Tomatoes from the garden were a huge plus. Was a half a pound short for cherry tomatoes but subbed in chopped whole tomato and it was great.

• I love this recipe and make it in the summer with fresh garden tomatoes. The only 'tweak' is to use balsamic vinegar rather than Worcestershire sauce. Yum... :)

• Since first trying this recipe as written about a month ago, I've made variations of it at least weekly. This dish is delicious and simple, with limited hands-on cooking time. It's excellent as written, but I'm personally in it more for the tomatoes than the chicken, and my preferred way of eating this is vegetarian--I double the tomatoes and sauce components and serve the tomatoes over spinach, which wilts slightly with the warmed tomatoes and what's essentially a roasted tomato vinaigrette. It's fantastic!

• Really, very good and easy. It will become part of our family menu.

• This recipe is amazing with a couple of adjustments. I use 1/2 HDP and 1/2 Italian Seasoning. Also less then 1/2 of the tarragon at the end or the whole dish ends up tasting like licorice and not much else. Whole family loves this one.

• It received the greatest reviews. I cut back on the HdP to 1Tablespoon. Wonderful aroma. My spouse insists I make it again and often. Now that's saying something.

• This is really good, and really easy. We served it with a salad and corn on the cob, and it will now become part of our regular rotation. Highly recommended!

• This is so good. My husband cleaned his plate and then sopped up the leftover sauce on mine. I've made it several times, this time the store was out of tarragon so I used dried, still came out good. Only problem I ran into was the tomatoes. Store only had prepackaged cherub tomatoes and they were super expensive, so I used small on the vine tomatoes, but larger than cherry tomatoes. I didn't roast them long enough and it took sometime to break them down in the pan and even with the lid on the it ended up chunky without much liquid. Still tasty, but if your using larger tomatoes up the roasting time and maybe turn them a second time. Also used thin cut chicken breast and cut out the oven time, as they cook quickly in the pan and I find thick chicken breasts a little bland.

• The chicken was very good--nicely moist and tasty. The sauce was lacking in brightness and really any hint of seasonal tomato-y-ness. Even with the HDP and tarragon (not a big tarragon fan, here) reduced by 2/3, it was still too herbaceous and heavy for a summer dish. I'll go back to my quicker sauté of cherry tomatoes with garlic, thyme and basil to use with the next chicken breasts that come my way!

• Perfect! despite my best efforts I usually end up with dry chicken but I followed this recipe exactly and it was FANTASTIC! My new go to quick chicken dinner

• I made this recipe earlier this week for dinner and it was wonderful; I didn't change a thing. I had thought it might be too bland, but it wasn't. Only change I might make is that next time I might slice the chicken breasts in half lengthwise before cooking as the ones I used were pretty thick and took a while to cook.

• Absolutely love this recipe. Rich, delicious sauce, tender chicken, and sweet tomatoes with an interesting twist from the herbs de provence. Serve it with roasted baby potatoes to soak up the sauce and it's always a hit no matter who I make it for.

• I just made this for dinner. The Herbes de Provence blend was made from the dried herbes on hand ( exclusive of the lavender ) using a mortar and pestle. 2 T of this blend were used and Balsamic vinegar was substituted for the red wine vinegar. A quart of canned tomatoes were used after being drained and cooked in the same manner as the recipe directs. This makes a very hearty sauce. After placing down a bed of rice, the shredded thigh meat was placed on top and the sauce was ladled over and it was garnished with sliced scallions.

• So good! Only tweak was less HdP, and no tarragon as I didn't have any. Served with grilled pork tenderloin. Can't wait to have the leftover tomatoes over some pasta or white beans tomorrow.

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Source: https://www.epicurious.com/recipes/food/views/chicken-with-herb-roasted-tomatoes-and-pan-sauce-51108240

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