Thursday dinner: Chicken with herb-roasted tomatoes and pan sauce

This week could have been Tomato Week here at Al Dente. We started with Tom Colicchio’s roasted tomatoes and moved on to Alice Waters’ farro pasta with tomato vinaigrette. Tuesday was stuffed peppers (the beef-rice stuffing was loaded with tomatoes) and Wednesday saw BLTs, featuring a nice beefsteak tomato and some supremely awesome maple-rubbed uncured bacon from Penn Yan’s Bostrom Farms.

Tonight rounded out the week with a Bon Appetit recipe for chicken served with roasted tomatoes. The upshot of this recipe was that I could cut my prep time almost in half by using the tomatoes I prepped on Sunday. The directions and ingredients were not far apart.

I reheated two cups of tomatoes and about three cups of broth on my stovetop until the liquid was at a vigorous bubble, substituting the oven roasted section of the original. Otherwise, everything went according to BA’s plan.

WHAT WORKED: The tomatoes. I don’t like cooking with cherry tomatoes, simply because they are not meaty enough for my liking. The roasted tomatoes produced something akin to tomato preserves in both consistency and sweetness.

WHAT DIDN’T: The chicken. I have to stop buying Wegmans chicken breasts. These things shrink like wool in hot water.

WHAT DID THE WIFE SAY: The Wife had an interesting day at work and didn’t say much about dinner. That said, she was mopping the serving plate with bread when we were done.

WILL THIS MAKE ANOTHER APPEARANCE: Yes, but I wouldn’t do it unless I had roasted tomatoes at my disposal.

Chicken with herb-roasted tomatoes and pan sauce
Adapted from Bon Appetit

  • 2 cups of Tom Colicchio’s roasted tomatoes
  • 3 cups of tomato broth from Tom Colicchio’s roasted tomatoes
  • 2 tablespoons olive oil, divided
  • 2 tbsp. Herbes de Provence plus more
  • 1 teaspoon kosher salt plus more
  • Freshly ground black pepper
  • 1 tbsp. Worcestershire sauce
  • 1 lb. skinless, boneless chicken breasts
  • 1 small shallot, minced
  • 2 tbsp. red wine vinegar
  • Parmesan cheese (optional)

Preheat your oven to 450 degrees.

In a medium skillet over medium heat, reheat your roasted tomatoes and tomato broth. When the liquid reaches a vigorous simmer, reduce the heat to medium-low and saute five minutes. Remove from heat and transfer to a medium bowl. Sprinkle with Herbes de Provence, salt and pepper, add the Worcestershire and toss. Set aside.

In an oven-safe skillet over medium-high heat, bring 1 tbsp. olive oil to a shimmer. Sear chicken breasts until the outside is brown like a paper bag, about 6 to 8 minutes. Transfer pan to the oven and cook an additional 8 to 10 minutes.

Remove pan from the oven and set the chicken breasts aside on a plate. Set the pan on a burner at medium heat. Add remaining olive oil and shallots. Saute the shallots until they just begin to brown, about two minutes. Add vinegar to the pan to deglaze, scraping up any brown bits from the pan with a sturdy wooden spoon. Reduce the vinegar by half, then add the tomatoes and juices to the pan. Cook until the sauce thickens, 2 to 3 minutes.

Slice the chicken into large but manageable pieces and add to a serving platter or individual plates. Top with tomatoes and juices. Garnish with parmesan cheese and/or additional herbes de Provence.

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