-
1
Preheat oven to 450F Combine tomatoes, 2 tablespoons oil, and herbes de Provence in a large bowl.
-
2
Season with salt and pepper; toss to coat.
-
3
Heat 1 tablespoon oil in a large heavy ovenproof skillet until oil shimmers.
-
4
Carefully add tomatoes to pan (oil may spatter).
-
5
Transfer skillet to oven and roast, turning once, until tomatoes burst and give up some of their juices, about 15 minutes.
-
6
Transfer to a medium bowl and drizzle with Worcestershire sauce.
-
7
Meanwhile, season chicken all over with 1 teaspoon salt and pepper.
-
8
Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat.
-
9
Sear chicken on both sides until golden brown, 68 minutes.
-
10
Transfer pan to oven and roast chicken until cooked through, 810 minutes.
-
11
Transfer chicken to a cutting board and let rest for at least 5 minutes.
-
12
Add remaining 1 tablespoon oil to same skillet; heat over medium heat.
-
13
Add shallot and cook, stirring often, until fragrant, about 1 minute.
-
14
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.
-
15
Season sauce to taste with salt and pepper.
-
16
Slice chicken; divide among plates.
-
17
Spoon tomatoes and sauce over; garnish with herbs.
-
18
Read More http://www.epicurious.com/recipes/food/views/Chicken-with-Herb-Roasted-Tomatoes-and-Pan-Sauce-51108240#ixzz21rHCw1IH.
