Using skin-on, bone-in chicken breast leads to moist and tender meat. Follow these simple steps to enjoy a flavourful treat. SERVES 4.
2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken breasts
Freshly ground black pepper
8 ounces (225 grams) white mushrooms, sliced
1 medium shallot, diced
1 small tomato, diced
2 cups Chicken Broth
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh parsley
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius)
Heat oil in a cast iron skillet over medium flame. Sprinkle chicken breasts with black pepper and place in pan. Cover and cook for five minutes on each side.
Remove chicken and set aside. Place mushrooms in pan and cook, stirring occasionally, for ten minutes. Add shallots and continue stirring for two additional minutes.
Add tomatoes and broth. Bring to boil, then reduce heat and simmer for five minutes. Return chicken to pan, cover, and bake for twenty minutes. Remove from oven and sprinkle with tarragon and parsley.