French · Dinner
Baked Chicken with Tomatoes
Boneless chicken thigh baked over cherry tomatoes, garlic, and shallot in a shallow gratin dish, finished with white wine, herbes de Provence, and Gruyere. The tomatoes collapse into a light pan sauce while the chicken skin crisps under a hot oven, served with the pan juices spooned over and fresh parsley scattered on top.
$5
12 minsPrep
35 minsCook
47 minsTotal
EasyLevel
Nutrition per serving
486Calories
42.3gProtein
27.9gFat
10.8gCarbs
5.4gSugar
2.1gFiber
812mgSodium
222mgChol
9.6gSat Fat
870mgPotassium
210mgCalcium
2.6mgIron
1.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Preheat the oven to 400°F (200°C). Pat the chicken thigh dry and season both sides with salt and pepper.
2
Build
Halve the cherry tomatoes, thinly slice the garlic and shallot. Scatter tomatoes, garlic, and shallot in a small baking dish, drizzle with olive oil, and toss until glistening.
3
Bake
Heat a small ovenproof skillet over medium-high, lay the chicken thigh skin-side down, and sear 3 minutes until the skin is golden. Nestle the seared chicken among the tomatoes, pour in white wine, sprinkle with herbes de Provence, and bake at 400°F for 22 minutes until the chicken reaches 165°F internally and tomatoes have collapsed into a loose sauce. Scatter grated Gruyere over the chicken and return to the oven 3 minutes until the cheese melts.
4
Plate
Spoon the tomatoes and pan juices over the chicken thigh on a plate and finish with fresh parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless, skinless chicken thigh
- 11 oz311g cherry tomatoes
- 4 cloves4 cloves garlic
- 11 shallot
- 4 tsp4 tsp olive oil
- 1/2 cup120ml dry white wine
- 1 tsp1 tsp herbes de Provence
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1.4 oz40g Gruyere
- 4 tsp4 tsp fresh parsley
