By David Harbilas
This dish can be made a number of different ways–with fresh tomatoes, canned, roasted, diced, or peeled and seeded tomatoes.
I opt for peeled and seeded tomatoes, as you get a balance between all the ingredients.
Skin-on chicken breasts provide a bit of crunch, and fresh herbs added at the end, like basil, add a slight kick.
- 4 skin-on chicken breasts
- 1 head of garlic
- 4 red globe variety tomatoes
- 1 shallot, minced
- 1 Â½ cups white wine
- Â¼ cup fresh chopped herbs, such as basil or parsley
- 3 tablespoons of butter
- salt and pepper
- olive oil
Preheat an oven to 350 degrees. Split the garlic in half, cross-wise and drizzle with olive oil and season with salt and pepper. Wrap the halves in foil and place in the oven. Roast for 30-45 minutes, or until tender. Cool and squeeze the garlic cloves from the skins. Meanwhile, bring a small pot of water to a boil. Cut an X in the bottom of each tomato and place in the boiling water for 10-15 seconds, then submerge in ice water.
Peel the tomatoes and cut in half cross-wise. Scoop the seeds from the insides of the tomatoes and dice. Heat about 3 tablespoons of olive oil in a sautÃ© pan. Season the chicken with salt and pepper and sear in the pan, skin side down first. After browning on both sides, remove the chicken, then sautÃ© the shallots until soft, about 1 minute. Add the roasted garlic and mash with the back of a spoon to a paste.
Add the tomatoes and white wine and return the chicken to the pan. Cook over a simmer for 30-40 minutes, until cooked and tender. Whisk the 3 tablespoons of butter into the sauce and add the chopped herbs. Serve.