Honey-rosemary Chicken With Cherry Tomatoes Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8: Garlic clove, s
2 tbsp: Honey,
-sliced 1/8-inch thick,
1 pint: Cherry tomatoes,
2 tbsp: Olive oil,
10: Rosemary sprigs,
4: Chicken breast halves,
-4: -inches each,
-boneless, with skin
1: , (or 2) small dried chilies
Salt and pepper to taste,
1 tbsp: Red wine vinegar,
Directions:
1. Preheat the oven to 425
F. In a 9x13-inch enameled cast-iron or
glass baking dish, toss the garlic with 1 tbs of the oil. Bake in the
oven for 5 minutes, or until sizzling but not browned.
2. Place the chicken on a sheet of wax paper, skin side down. SEason
with salt and pepper and spread with half of the honey. Remove the
dish from the oven and push the garlic to the side. Arrange the
chicken breasts in the hot dish, skin side up. Season with salt and
pepper and spread with the remaining honey.
3. Surround the chicken with the cherry tomatoes, 6 of the rosemary
sprigs and the dried chilies. Drizzle with the remaining 1 tbs of
olive oil on top and season with salt and pepper. Bake for about 25
minutes, occasionally basting with the pan juices, until the chicken
is cooked through. Transfer the chicken, tomatoes and garlic to
plates. Stir the vinegar into the baking dish and spoon the sauce
over the chicken. Garnish each serving with a rosemary sprig.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95
Source from luhu.jp
F. In a 9x13-inch enameled cast-iron or
glass baking dish, toss the garlic with 1 tbs of the oil. Bake in the
oven for 5 minutes, or until sizzling but not browned.
2. Place the chicken on a sheet of wax paper, skin side down. SEason
with salt and pepper and spread with half of the honey. Remove the
dish from the oven and push the garlic to the side. Arrange the
chicken breasts in the hot dish, skin side up. Season with salt and
pepper and spread with the remaining honey.
3. Surround the chicken with the cherry tomatoes, 6 of the rosemary
sprigs and the dried chilies. Drizzle with the remaining 1 tbs of
olive oil on top and season with salt and pepper. Bake for about 25
minutes, occasionally basting with the pan juices, until the chicken
is cooked through. Transfer the chicken, tomatoes and garlic to
plates. Stir the vinegar into the baking dish and spoon the sauce
over the chicken. Garnish each serving with a rosemary sprig.
Food and Wine September 1995
Submitted By DIANE LAZARUS On 09-29-95
Source from luhu.jp