Honey-rosemary chicken with cherry tomatoes

4 servings

Ingredients

Quantity Ingredient
8 Garlic clove(s) sliced 1/8-inch thick
2 tablespoons Olive oil
4 Chicken breast halves boneless, with skin
Salt and pepper to taste
2 tablespoons Honey
1 pint Cherry tomatoes
10 Rosemary sprigs 4-inches each
1 (or 2) small dried chilies
1 tablespoon Red wine vinegar

Directions

1. Preheat the oven to 425øF. In a 9x13-inch enameled cast-iron or glass baking dish, toss the garlic with 1 tbs of the oil. Bake in the oven for 5 minutes, or until sizzling but not browned.

2. Place the chicken on a sheet of wax paper, skin side down. SEason with salt and pepper and spread with half of the honey. Remove the dish from the oven and push the garlic to the side. Arrange the chicken breasts in the hot dish, skin side up. Season with salt and pepper and spread with the remaining honey.

3. Surround the chicken with the cherry tomatoes, 6 of the rosemary sprigs and the dried chilies. Drizzle with the remaining 1 tbs of olive oil on top and season with salt and pepper. Bake for about 25 minutes, occasionally basting with the pan juices, until the chicken is cooked through. Transfer the chicken, tomatoes and garlic to plates. Stir the vinegar into the baking dish and spoon the sauce over the chicken. Garnish each serving with a rosemary sprig.

Food and Wine September 1995

Submitted By DIANE LAZARUS On 09-29-95

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