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Ingredients
- 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.
Details
Servings 4
Preparation time 30mins
Cooking time 40mins
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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.
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.
Slice chicken; divide among plates.
Spoon tomatoes and sauce over; garnish
with herbs.
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