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French Chicken Breasts with Cherry Tomatoes
2 skin-on single chicken breasts salt and ground black pepper, to taste 2 tbsp butter 1 cup halved cherry tomatoes ¾ cup chicken stock 1-1½ tsp white wine vinegar or tarragon vinegar 2 tbsp chopped soft herbs, such as parsley, chervil and tarragon
© Annabel Langbein Media
Preheat oven to 150°C fanbake.
Season chicken with salt and pepper on both sides and set aside. Heat 1 tbsp butter in an ovenproof frypan over a medium heat. When butter starts to turn brown add chicken skin-side down and cook for 4 minutes until golden brown. Turn to brown other side for 2 minutes. Add tomatoes, stock and vinegar and bring to a simmer.
Transfer to preheated oven and bake until juices run clear when chicken is pierced with a skewer in the thickest part (about 20-30 minutes depending on size of chicken).
Transfer chicken to 2 warm serving plates to rest. Taste cooking juices in frypan and adjust seasonings. Mix in most of the herbs, reserving some to garnish. Return pan to stovetop and simmer for 5 minutes, adding remaining butter at the end and whisking until glossy. Pour sauce over chicken and garnish with remaining herbs to serve.
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