EASY CHICKEN THIGHS WITH CHERRY TOMATOES AND PERNOD
This simple one-pan dinner of roasted chicken, shallots, and cherry tomatoes gets a French upgrade with a splash of Pernod, an anise-flavored liqueur. The combination creates a saucy, aromatic entrée that's perfect for serving over pasta or polenta.
Provided by Shira Bocar
Categories Food & Cooking Main Dish Recipes One-Pot Recipes
Time 1h30m
Number Of Ingredients 9
Steps:
- Season chicken generously with salt and pepper. Let stand at room temperature 30 minutes.
- Preheat oven to 400 degrees with a rack in center. Whisk together Pernod, fennel seeds, olive oil, and lemon juice. Arrange shallots and tomatoes in a large roasting pan; season with salt and pepper. Add chicken; drizzle with Pernod mixture. Toss to coat, then arrange chicken skin-side up.
- Roast until chicken is golden and tender, 40 to 45 minutes. Switch oven to broil; cook until skin is very crisp and vegetables are lightly charred, 2 to 3 minutes more.
- Transfer chicken and vegetables to a serving platter. Pour pan juices into a small saucepan. Skim fat, then reduce over medium‐high heat until slightly thickened, about 2 minutes. Drizzle sauce around chicken, garnish with basil, and serve.
SAUTEED CHICKEN WITH CHERRY TOMATOES
Adapted from Spices of Life by Nina Simonds.The wine and shallots make this delicious. It is quick to prepare and great for people watching their calories.
Provided by cookiedog
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 12 inch skillet, Dutch oven or casserole with lid. Pour in oil and heat until quite hot. Line pan with a batch of chicken breasts and fry over high heat until golden brown on one side, about 2 1/2 to 3 minutes. Turn over and brown other side. Remove with tongs and continue browning remaining pieces. Set chicken aside.
- Reduce heat to medium, put garlic and shallots in pan, and saute until fragrant, about 15 seconds. Add oregano, white wine, salt and pepper and saute uncovered about 4 to 4 1/2 minutes, shaking pan from time to time.Add tomatoes and return chicken to pan, cover and cook about 10 to 15 minutes, or until chicken is done. Taste for seasoning and adjust if necessary.
- Scoop chicken out onto a platter and serve with rice or over mashed potatoes.
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