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French Chicken Breasts with Cherry Tomatoes
No more dry chicken breasts! Browning them in a pan to add flavour and then finishing them off in a low-temperature oven ensures they stay tender and juicy. This method works with any kind of sauce, but here we've given a classic combo of tomatoes and herbs. The recipe serves two, but can easily be scaled up to feed more.
Prep Time
10 mins
Cook Time
20-30 mins
Serves
2
Nut Free
Gluten Free
French
$$
Dinner
Special Occasions
Ingredients
2 single chicken breasts, skin-on
salt and freshly ground black pepper, to taste
2 tbsp butter
1 cup cherry tomatoes, halved
3/4 cup chicken stock
1–1 1/2 tsp white wine vinegar, or tarragon vinegar
2 tbsp chopped soft herbs, such as parsley, chervil and tarragon
Method
STEP 1
Preheat oven to 150°C fanbake.
Season chicken with salt and pepper on both sides and set aside.
Heat 1 tbsp butter in an ovenproof frypan over a medium heat.
When butter starts to turn brown add chicken skin-side down and cook for 4 minutes until golden brown.
Turn to brown other side for 2 minutes.
Add tomatoes, stock and vinegar and bring to a simmer.
STEP 2
Transfer to preheated oven and bake until juices run clear when chicken is pierced with a skewer in the thickest part (about 20-30 minutes depending on size of chicken).
STEP 3
Transfer chicken to 2 warm serving plates to rest.
Taste cooking juices in frypan and adjust seasonings.
Mix in most of the herbs, reserving some to garnish.
Return pan to stovetop and simmer for 5 minutes, adding remaining butter at the end and whisking until glossy.
Pour sauce over chicken and garnish with remaining herbs to serve.
