PAN-ROASTED CHICKEN WITH TOMATOES
This is a quick, one-pan supper that brings big flavor with simple, mostly pantry ingredients. The tomatoes “melt” and release their juices as they cook alongside the chicken, and gochujang, a Korean red pepper paste, and vinegar provide spicy, tangy flavors. Gochujang is a great pantry staple to keep on hand. It’s thick and not too spicy and you’ll find lots of ways to use it, from marinades and dipping sauces to stir-fries. If you don’t have gochujang, substitute with your favorite chile sauce or even a big pinch of chile flakes.
Boneless chicken cutlets are our choice here because they cook in a snap, but you could certainly use whole boneless, skinless breasts or bone-in pieces if you prefer. You will need to adjust the roasting time depending on the size and type of pieces.
Serve this saucy chicken over rice or noodles or atop a big bowl of greens — use the slightly cooled pan sauce as a warm dressing.
Pan-roasted Chicken with Tomatoes and Gochujang
Serves 3to 4
INGREDIENTS
1pound chicken cutlets (or boneless, skinless chicken sliced ½-inch thick) 1to 2tablespoons oil
2to 3large garlic cloves, peeled and smashed, but left whole
1pint cherry tomatoes, halved (or 2 to 3small-medium tomatoes cut into wedges, or 1cup canned tomatoes, drained) 1tablespoon gochujang (or your favorite chile sauce or a big pinch of chile flakes)
1tablespoon rice vinegar
DIRECTIONS
Heat oven to 425degrees. Dry the chicken pieces, season with salt and pepper and set aside.
Add oil to an oven-safe skillet, like a cast-iron pan, and heat over medium-high heat. When the skillet is hot, add smashed garlic cloves and let them sizzle for about 1minute. Push the garlic cloves aside and add the chicken pieces (if using skin-on chicken, place the chicken skin-side from the pan.
Flip the chicken pieces so they are seared-side up, then scatter tomatoes around the chicken. Place the pan in the preheated oven and roast for 15to 20minutes or until the chicken is cooked through and the tomatoes have softened. Remove chicken to a plate and discard the garlic cloves.
Place the skillet back on the stovetop over medium-high heat. Add ¼ cup water to deglaze the pan (be careful as the skillet handle will be hot!). Scrape up any browned bits from the bottom of the skillet and let liquid reduce for 1to 2 minutes. Stir in the gochujang and rice vinegar, as well as a few turns of black pepper. Taste and adjust the seasoning with more gochujang, vinegar, salt or pepper. If the sauce is too tangy for your taste, add a pinch of sugar to balance the flavor. Serve over rice or noodles or to top a green salad. The pan sauce, slightly cooled, makes a nice, warm salad dressing.