While I do understand that the Fall season is upon us in most parts of the country, this Fall will be one of the first in over seven years that I have spent back on the West Coast. Yes, that's right. All those yummy pictures and speaking about moving again via Twitter was the result our move back to Los Angeles and I will post a bit more later in terms of our drive over.While I am a bit sad to miss out on the seasons truly changing, I can't complain when a Southern Californian's idea of winter is a light sweater and a hot latte sitting on the beach.
So, as the rest of the country bids adieu to tomato season fairly recently, us here in the Golden State are still hanging on. However, I guess since there is some roasting going on with this recipe there still is a bit of Fall in there and yes it is absolutely delicious and an excellent, easy dish to serve for company. Enjoy!
Chicken with Herb-Roasted Tomatoes and Pan Sauce
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
1. 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.
2. 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.
3. 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.
4. Slice chicken; divide among plates. Spoon tomatoes and sauce over; garnish with herbs.
Source: Bon Appetit August 2012