Oven-Roasted Chicken Breast With Roasted Tomatoes & White Wine Broth
by Greg Hardesty, Chef, Recess & Room Four, Indianapolis, Indiana
- 8 to 10 Roma tomatoes
- 4 boneless skinless Smart Chicken breasts
- Salt and pepper
- 6 tablespoons olive oil
- 1 cup celery hearts, sliced on the bias
- 20 to 25 picholine olives, pitted and roughly chopped
- 1 large shallot, thinly sliced
- 2 tablespoons basil, chiffonade
- 2 cups white wine broth (recipe follows)
- ¼ cup extra-virgin olive oil, divided
- 4 tablespoons butter
Preheat oven to 275°F. Halve the Roma tomatoes through the stem. Toss the tomatoes with half of the olive oil and season with salt and pepper. Arrange the tomatoes, cut-side down on a cooling rack placed on top of a sheet pan. Place the tomatoes in the oven and roast for 45 to 60 minutes, or until the tomatoes are slightly dried and just beginning to color. Allow them to cool and lift the skins off of each tomato half. Set aside.
Raise the oven temperature to 350°F. Season the chicken with salt and pepper. Heat 3 tablespoons of olive oil in a large, oven-proof sauté pan over medium-high heat and sear the chicken breasts until golden brown. Turn the chicken breasts over in the pan and place it in the hot oven. Cook the chicken for 8 to 10 minutes, or until the breasts are cooked through. Remove the chicken from the oven and let it rest for 4 to 5 minutes.
While the Smart Chicken is resting, bring the White Wine Broth (recipe follows) to a boil. Add the tomatoes, celery, olives, and shallot to the broth and simmer for 45 seconds. Add the basil, olive oil, and butter and swirl the pan to emulsify. Adjust seasoning as needed. Ladle vegetables and broth into 4 shallow bowls. Top each with a chicken breast and serve.
- White Wine Broth
- 4 ounces butter
- 4 ribs celery, chopped
- 2 onions, chopped
- 2 leeks, chopped
- 1 bulb fennel, chopped
- 1 head garlic, halved horizontally
- 20 sprigs fresh thyme
- 1 small bunch parsley, roughly chopped
- 2 tablespoons black peppercorns
- 3 cups dry white wine, such as Sauvignon Blanc
- 2 cups chicken stock
In a large pan over medium heat, melt the butter. Add the celery, onions, leeks, fennel, and garlic to the pan. Stir the vegetables into the butter and sweat the vegetables until they are very tender, avoiding any color on the vegetables. Add the thyme, parsley, peppercorns, and white wine to the pan. Bring the wine to a boil and reduce by half. Add the chicken stock and return to a boil. Cook for 15 minutes. Strain the mixture through a fine-mesh sieve, pressing down on the vegetables to extract all of their flavor. Discard the vegetables and set the broth aside.
Pairing: A Syrah wine from the Rhône region in Southern France