Chicken with herb-roasted tomatoes and pan sauce from Bon Appétit Magazine, August 2012 (page 34)

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Notes about this recipe

  • hillsboroks on September 22, 2021

    Flavor is layered upon flavor in this dish and it is all wonderful. I made a half recipe using 2 bone-in, skin-on chicken thighs and they cooked perfectly using the times in the recipe. I also realized I could do this using only one frying pan just by being extra careful to always leave a hot pad on the hot handle to remind me not to grab it bare-handed. The tomato sauce is amazing. We found ourselves dipping pieces of baguette into it until it was all gone.

  • adelina on March 05, 2017

    Really enjoyed the flavors of the fresh tomato sauce with the chicken. Everyone in the family loved it.

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