Chicken breasts are the perfect lean low fat, high protein meal and with this simple method, are easy to prepare for week-night dinners or fancy dinner parties.
Choose fresh, free-range chicken for the best taste and minimal processing, You might ask the butcher to cut yours, as I did. I prefer to cook bone-in and with the skin on, this keeps the chicken moist and from drying out. I do recommend removing the skin before eating because of it's high fat content.
When using canned tomatoes for the convenience, look for the least processed -- simple whole tomatoes packed in juice, maybe with a basil leaf thrown in for flavor.
This is a great way to use up the remaining tomatoes you may have from your summer garden: plunge tomatoes into boiling water for 1 minute, remove and immediately place in an ice bath (a bowl of ice water); peel and discard skin.
Leftover chicken tastes great, sliced and added to fresh greens for a quick make and take lunch. Just add a drizzle of olive oil and lemon juice.
CHICKEN POMODORO with POTATOES
4 split chicken breasts (bone in) with leg and skin
2 - 4 Tbsp extra-virgin olive oil , plus more for drizzling
1 small onion, sliced
2 cloves garlic, minced
4-5 large russet potatoes, peeled and cut into 1-inch wedges
1/2 Tsp dried oregano
Sea salt and freshly ground pepper
2 cups organic low-sodium vegetable broth
1 - 14.
Fresh basil for garnish
Wash chicken breasts under cold water, pat dry with paper towel. Place in a bowl, drizzle olive oil over chicken and sprinkle with salt and pepper; let sit while oil heats in skillet.
In a large, deep skillet over medium heat, add 1 - 1/2 Tbsp. olive oil. After about 2-3 minutes, add potatoes, onion and garlic. Cook, stirring occasionally, for 10 - 12 minutes, until potatoes are browned. Remove from skillet; place in a bowl and cover with foil.
Add more olive oil to skillet and place chicken breasts (breast side down) into heated skillet, sear for 6 - 7 minutes, turn, and cook second side for about 6 minutes.
Then, I like to stand the breasts so legs are up and the edge of the breast remains touching the bottom of the skillet.
Add onion, garlic and potatoes to chicken, canned tomatoes with juice and spoon 1 cup of vegetable broth into skillet; add oregano, salt and pepper; continue cooking for 8 - 10 minutes.
As the liquid cooks down, spoon another cup of broth over chicken and potatoes, bring liquid to a boil then reduce heat to medium low and cover tightly; let simmer for about 1 hour until chicken is cooked through and potatoes are tender.
Remove chicken to a cutting board, pull off skin with tongs and lay in the center of a serving platter. Arrange potatoes around chicken, spoon broth and tomatoes over and garnish with fresh basil. Serve.