ertsn016 Chicken with Herb-Roasted Tomatoes and Pan Sauce recipe | Epicurious.com CHICKEN WITH HERB-ROASTED TOMATOES AND PAN SAUCE BY SOA DAVIES BON APPETIT AUGUST 2012 35/411 89% REVIEWS (112) MAKE IT AGAIN k Roasting tomatoes intensifies their flavor and coaxes out their sweetness. SAVE RECIPE ADD TO MENU hhapuhuw epicarious,comirespesoodviewsichicken-with-her-ronstedtomsatoes-and-pan-sauce-S1108240 18ertsn016 Chicken with Herb-Roasted Tomatoes and Pan Sauce recipe | Epicurious.com YIELD: Makes 4 servings ACTIVE TIME: 30 minutes TOTAL TIME: 40 minutes INGREDIENTS 11/2 pounds cherry tomatoes or other small tomatoes on the vine + 6 tablespoons olive oil, divided + 2tablespoons herbes de Provence + L teaspoon kosher salt plus more + Freshly ground black pepper + tablespoons Worcestershire sauce + Lpound skinless, boneless chicken breasts + 1 small shallot, minced + 2tablespoons red wine vinegar + tablespoons flat-leaf parsley leaves + 3 tablespoons fresh tarragon leaves + Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty fonds stares and in the snice section af mast sunermarkets hhapuhuw epicarious,comirespesoodviewsichicken-with-her-ronstedtomsatoes-and-pan-sauce-S1108240 28ertsn016 Chicken with Herb-Roasted Tomatoes and Pan Sauce recipe | Epicurious.com eine Ger vereee ene new Open went Uy Hiewue weprer er mete PREPARATION Preheat oven to 450°F. Combine tomatoes, 2 tablespoons oil, and herbes de Provence ina large bowl. Season with salt and pepper; toss to coat. Heat I tablespoon oil ina 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. Per serving: 330 calories, 24 g fat, 1 g fiber [Nutritlonal analyse provided by Bon Appé hhapuhuw epicarious,comirespesoodviewsichicken-with-her-ronstedtomsatoes-and-pan-sauce-S1108240 38,