FRENCH CHICKEN BREASTS WITH CHERRY TOMATOES

Ready in 30 mins Serves 2 2 single chicken breasts, skin on Salt and ground black pepper, to taste 2 Tbsp butter 1 cup cherry tomatoes, halved ¾ cup chicken stock 1-1½ tsp white wine vinegar or tarragon vinegar 2 Tbsp soft herbs, such as parsley, chervil and tarragon, chopped Preheat oven to 150C fanbake. Season chicken with salt and pepper on both sides and set aside. Heat 1 Tbsp butter in an ovenproof frying pan over a medium heat. When butter starts to turn brown add chicken, skin-side down, and cook for 4 minutes until golden brown. Turn to brown other side for 2 minutes. Add tomatoes, stock and vinegar and bring to a simmer. Transfer to preheated oven and bake until juices run clear when chicken is pierced with a skewer in the thickest part (about 20-30 minutes, depending on size of chicken). Transfer chicken to two warm serving plates to rest. Taste cooking juices in frying pan and adjust seasonings. Mix in most of the herbs, reserving some for the garnish. Return pan to stovetop and simmer for 5 minutes, adding remaining butter at the end and whisking until glossy. Pour sauce over chicken and garnish with remaining herbs to serve.

Annabel says: This fabulous recipe from my new book, Essential, makes such an easy impressive no-fuss dinner for two. Browning the chicken breasts in a pan to add flavour and then finishing them off in a low-temperature oven ensures they stay tender and juicy. Partner with baby new potatoes and a mixed green salad.