CHICKEN AND FRESH TOMATOES RECIPES

Steps:

• Place a rack in top third of oven; preheat to 450°. Cut lemon in half. Thinly slice one half into rounds and remove seeds; set other half aside for sauce.
• Whisk garlic, 2 tsp. chopped oregano, and ? cup oil in a large bowl. Pat chicken dry with paper towels and transfer to bowl; add onions and lemon slices. Season with salt and pepper; toss to coat.
• Heat 2 Tbsp. oil in a large heavy skillet, preferably cast iron, over medium-high. Cook chicken (leave onion and lemon behind in bowl), skin side down, until deep golden brown and crisp, 5–7 minutes. Transfer to a plate (chicken won’t be cooked through yet).
• Cook onions and lemon slices in the same pan, turning occasionally, until onions have taken on some color and lemon slices have shriveled slightly, about 5 minutes.
• Arrange chicken in pan, skin side up; transfer pan to oven. Roast until chicken is cooked through and onions are softened but still hold their shape, 16–20 minutes.
• Meanwhile, stir yogurt, feta, and remaining 2 Tbsp. oil in a medium bowl to combine. Squeeze in juice from reserved lemon half and add 2 Tbsp. water; mix well. Season feta sauce with salt.
• Arrange tomatoes on a platter; season with salt. Using tongs, arrange chicken, onions, and lemon slices on top. Pour any pan juices over and top with oregano leaves. Serve with feta sauce alongside.

Steps:

• Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
• Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
• Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.