Posted on 16 March 2011 by

Chicken Breasts with Tomatoes, Roasted Garlic and White Wine

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.

Serves 4

  • 4 skin-on chicken breasts
  • 1 head of garlic
  • 4 red globe variety tomatoes
  • 1 shallot, minced
  • 1 ½ cups white wine
  • ¼ 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 sauté 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 sauté 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.

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