Pan-Roasted Chicken With End-Of-Season Tomatoes

Name: Pan-Roasted Chicken With End-Of-Season Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons sea salt, more for seasoning; 1 4-pound chicken, cut into 6 pieces; 3/4 cup flour, for dusting; Freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon butter; 3 sprigs thyme; 1 shallot, finely chopped; 1/2 cup fino sherry; 3 very ripe tomatoes (from a farmstand, if possible), coarsely chopped; 1 teaspoon aged sherry wine vinegar

Servings: persons

3 teaspoons sea salt, more for seasoning
1 4-pound chicken, cut into 6 pieces
3/4 cup flour, for dusting
Freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
3 sprigs thyme
1 shallot, finely chopped
1/2 cup fino sherry
3 very ripe tomatoes (from a farmstand, if possible), coarsely chopped
1 teaspoon aged sherry wine vinegar

1
In the morning, pour salt into a bowl large enough to fit chicken.
2
Add a cup of tepid water and dissolve salt.
3
Add chicken pieces, then cover with water.
4
Refrigerate 8 to 12 hours, until ready to cook.
5
Preheat oven to 375 degrees.
6
Remove chicken from water and pat it dry.
7
Place flour and more salt and pepper in a plastic bag.
8
Add chicken pieces, two at a time, and shake to lightly coat them.
9
Vigorously shake off excess flour and repeat with remaining chicken.
10
Place a deep, ovenproof saute pan over medium-high heat.
11
Add oil and butter.
12
When foam subsides, add chicken pieces, skin side down.
13
Brown well, adjusting heat as needed, then turn and cook for 3 minutes.
14
Add thyme sprigs and transfer pan to oven.
15
Roast chicken, basting every few minutes.
16
When chicken is cooked (20 to 30 minutes), transfer it to a platter and keep warm.
17
Place pan back on stove, over medium heat.
18
Add shallot and saute one minute.
19
Pour in sherry and boil, scraping up any pan drippings.
20
Reduce until pan is almost dry, then add tomatoes and increase heat to high.
21
Cook until tomatoes have broken down and juices have condensed, 10 minutes.
22
It should be pulpy, not drippy.
23
Taste and adjust seasoning, sprinkle with vinegar, then spoon sauce over chicken.
24
Serve.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 teaspoons sea salt, more for seasoning, 1 4-pound chicken, cut into 6 pieces, 3/4 cup flour, for dusting, Freshly ground black pepper, and more.

Yes, Pan-Roasted Chicken With End-Of-Season Tomatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!