One of the fun things we’re going to try and do on this blog is each choose a recipe per week and both make it. We’ll return with a full blog post about it complete with pictures and maybe some videos and our general review of the recipe. Starting things off for our first installment, Alex suggested we try this one. I already know my family is going to turn their noses up. Did I mention I have picky eaters in my house? Really picky eaters with a very limited amount of food they actually like? No one likes trying anything new in my house. It makes me sad, but it also gives me a challenge.
First things first, assemble the ingredients. I always find this helpful so I avoid looking for ingredients in the cupboard while something burns or boils over on the stove!
I chose these delicious Campari tomatoes that are super sweet. I could eat these by themselves as a snack.
I added this step because any time I cook chicken lately, I find this gives me the most moist and tender meat! Add 1/2 cup of kosher salt to one quart of water and let chicken brine for about an hour before you prepare to cook it.
Dice one shallot like so…
Cut tomatoes and combine with 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat.
Heat 1 Tbsp. oil in a large heavy ovenproof skillet until oil shimmers. One thing I want to mention. I think a lot of people are afraid of using a stainless steel pan like this, for fear that everything will stick to it. I used to be too. While I wouldn’t scramble eggs in it, it’s perfect for searing meat in. Just don’t try and move it too quickly. Give it a chance to cook and get golden brown on the bottom with a little crust before you flip.
Carefully add tomatoes to pan (oil may spatter). The smell was amazing!!
Meanwhile, season chicken all over with 1 tsp. salt and pepper.
Heat 2 Tbsp. 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. Note of caution… don’t do what I did. I hardly ever put my oven safe skillet in the oven. So once it was back on the stove, I forgot that it had been in the oven and grabbed it. OUCH! BURN!!!
Add remaining 1 Tbsp. oil to same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute.
The recipe says to cut the chicken up, but instead I left the chicken intact, put some tomatoes and sauce on top and garnished with herbs. Honestly I made a mistake and skipped over the part where you cut the chicken up. Nonetheless, doesn’t this look pretty???
My oldest daughter Jordan takes the first bite (I knew she would hate it…. )
But wait…??? You like it Jordan? Seriously??
Really Jordan? Be honest…. no??
My verdict? WOW! It was delicious! I would definately make this again for myself, even if no one else in the house ate it. I have a bunch of tomatoes and sauce leftover…. FOR ME 🙂 LEFTOVERS!! Honestly, this was really good. I loved the taste of all the herbs, and the tomatoes cooked up very sweet.
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 tablespoon 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
Preparation
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Preheat oven to 450°. Combine tomatoes, 2 Tbsp. oil, and herbes de Provence in a large bowl. Season with salt and pepper; toss to coat. Heat 1 Tbsp. 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.
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Meanwhile, season chicken all over with 1 tsp. salt and pepper. Heat 2 Tbsp. 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.
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Add remaining 1 Tbsp. 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.
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Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
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