Pan Seared Chicken With Roasted Tomato Sauce
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
54
Spice
49
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 tsps
Canola Oil1 cup
Chicken Broth1 tbsp
Spicy Brown Mustard1 tbsp
Oregano (chopped fresh)1 tbsp
Unsalted Butter1 cup
Breadcrumbs230 g
Bacon1 medium
Yellow Onion (chopped)2 tbsps
Garlic (chopped)1 tbsp
Parsley (chopped fresh)Directions:
1
Preheat the oven to broil
2
Adjust the top rack to about 6 inches from the heat
3
Cut the tomatoes in half and put them onto a baking sheet, cut-side up
4
Drizzle over 1 tablespoon canola oil and season with salt and pepper
5
Place under the broiler and cook until the tomatoes are soft and beginning to brown around the edges, 6 to 8 minutes
6
Reserve 4 halves for the Round 2 Recipe French Stew
7
While the tomatoes are cooking, remove the breast meat from the bone
8
Slice each piece across horizontally to get 4 large, thin pieces
9
In a large skillet over medium-high heat, add the remaining 1 tablespoon oil
10
Sprinkle the chicken pieces with salt and pepper
11
When the oil is hot, add the chicken and cook until lightly browned, 3 to 4 minutes
12
Turn them over and brown the other side, 2 to 3 minutes
13
Remove the chicken from the skillet, cover and keep warm
14
Put the same skillet over medium heat, add the chicken broth and, using a wooden spoon, scrape the brown bits from the bottom of the pan
15
Stir in the mustard and oregano and bring to a simmer
16
Add the tomatoes and their juices from the baking sheet
17
Break apart the tomatoes with a wooden spoon or potato masher
18
Add the butter and let cook until the butter is melted, about 2 minutes
19
Taste and season with salt and pepper
20
Return the chicken pieces to the pan along with any accumulated juices
21
Cook for another 2 minutes to heat the chicken through and blend the flavors
22
In a medium skillet over medium-high heat, add the oil
23
When it is hot, add the sausage pieces and cook until lightly browned, about 5 minutes
24
Turn the heat to medium and add the reserved tomatoes, reserved beans and chicken broth
25
Cook until everything is hot and bubbling, 3 to 5 minutes
26
Meanwhile, in a small skillet over medium heat, melt the butter
27
Add the breadcrumbs and cook, stirring frequently, until they are browned, about 5 minutes
28
To serve, divide the sausage and beans into 2 bowls and spoon the breadcrumbs on top
29
Cook the bacon in a large skillet, working in batches, until it is crisp
30
Drain on a plate lined with a brown paper bag or paper towels
31
Chop into 1/2-inch pieces
32
Remove all except 1 tablespoon of the bacon fat from the skillet and put it over medium heat
33
Add the onions and cook until they are soft, about 5 minutes
34
Add the garlic and cook for about 1 minute, being careful not to let the garlic burn
35
Add the tomatoes and beans and cook until the beans are heated through, about 2 minutes
36
Stir in the bacon and parsley
37
Reserve 1 1/2 cups for the Round 2 Recipe French Bean Stew