Sear-Roasted Chicken with Tomato & Red Wine Sauce

Sear-Roasted Chicken with Tomato & Red Wine Sauce
Photo by Scott Phillips

Ingredients

  • 2 Tbs. loosely packed chopped fresh oregano
  • 1 14-½-oz. can diced tomatoes (preferably “petite-cut”), with their juices
  • 4 boneless, skinless chicken breast halves (about 1-½ lb. total)
  • 2 Tbs. olive oil, canola oil, or peanut oil
  • ½ cup red wine
  • Kosher salt and freshly ground black pepper
  • Pinch crushed red chile flakes
  • + 2 more ingredients
    • 1/3 cup freshly grated Parmigiano-Reggiano
    • Kosher salt and freshly ground black pepper

Heat the oven to 425°F. Turn the exhaust fan on to high. Pat chicken dry with paper towels. Season both sides generously with salt and pepper (about 1 tsp. of each total). Heat a 12-inch heavy-based ovenproof skillet over medium-high heat until a droplet of water vaporizes in 1 or 2 seconds, abou...

View full recipe at Fine Cooking

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