Pan Braised Chicken and Tomatoes.
Ingredients
- 1 pint grape tomatoes whole
- 1 TBS red onion finely chopped
- 2 cloves garlic finely chopped
- 1 tsp fresh rosemary finely chopped
- 1 tsp fresh oregano chopped
- 4 tablespoons olive oil divided
- 1 teaspoon kosher salt & fresh ground black pepper to taste
- 1 pound skinless boneless chicken thighs
- 1 tablespoons red wine vinegar
- 1 tablespoons roughly chopped parsley leaves
Instructions
- Place tomatoes, onion, garlic, ½ tsp rosemary & ½ tsp oregano, salt & pepper & 2 TBS olive oil in a large bowl.
- Toss to combine.
- Heat 1 Tbsp. oil in a medium skillet (with a lid) until oil shimmers.
- Add tomato mixture to pan and let cook uncovered for 2 - 3 minutes, until tomatoes start to soften.
- Cover, reduce heat and let cook an additional 2 -3 minutes until tomatoes begin releasing some of their liquids
- While tomatoes are cooking, add chicken thighs, remaining herbs, oil, red wine vinegar & salt and pepper to taste to the bowl the tomatoes were in. Toss to evenly coat the chicken with spices & liquids.
- Remove the lid from the tomatoes, and pour the tomato mixture into a clean bowl.
- Return the pan to the stove top and when it begins to sizzle, place the chicken, flat side down, in the pan. Let it cook that way, untouched for 3 minutes.
- Turn the chicken over and cook for an additional 3 minutes.
- Remove the chicken from the pan (leave the liquid) and set on a cutting board
- Return the tomato mixture to the pan
- Cut the chicken into 1” chunks. It may not be cooked through all the way yet -- that's OK*.
- Return the chicken to the pan with the tomato mixture and bring to a simmer.
- Cover and cook for 3 minutes, until chicken is cooked through
- Transfer chicken and tomato mixture to a serving dish and garnish with parsley.
Notes
*If the chicken wasn’t fully cooked through, be sure to sanitize the cutting board or replace with a clean one before doing anything else on it.