Using skin-on, bone-in chicken breast leads to moist and tender meat. Follow these simple steps to enjoy a flavorful treat. SERVES 4
• 2 tablespoons extra virgin olive oil
• 4 bone-in, skin-on chicken breasts
• Freshly ground black pepper
• 8 ounces white mushrooms, sliced
• 1 medium shallot, diced
• 1 small tomato, diced
• 2 cups Chicken Broth (page 193)
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh parsley
1. Preheat oven to 425 degrees.
2. Heat oil in a cast iron skillet over medium heat. Sprinkle chicken breasts with black pepper and place in pan. Cover and cook for five minutes on each side.
3. Remove the chicken and set it aside. Place the mushrooms in the pan and cook, stirring occasionally, for ten minutes. Add the shallots and continue stirring for two additional minutes.
4. Add tomatoes and broth. Bring to a boil, then reduce the heat and simmer for five minutes. Return the chicken to the pan, cover, and bake for twenty minutes. Remove from the oven and sprinkle with tarragon and parsley.
