Lemon Rosemary Chicken with Cherry Tomatoes
Ingredients
- 8 boneless, skinless Best Dressed Chicken thighs, patted dry
- 2 tablespoons olive oil, divided
- 3 tablespoons fresh rosemary leaves finely minced - divided
- 2 cups cherry tomatoes
- 4 garlic cloves, smashed
- ¼ teaspoon pepper flakes
- 2 tablespoons sherry vinegar
- 1 lemon juice and zest
- 2 cups chicken broth
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked black pepper
Instructions
- Season the chicken thighs with the salt and pepper and half the fresh or dried rosemary.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Brown the chicken thighs for about 5 minutes on each side. Remove from the skillet and keep warm.
- Add the remaining tablespoon of olive oil to the pan, increase the heat under the skillet and add the tomatoes and garlic. Stir to combine. Add a pinch of salt and pepper and red pepper flakes and cook until the tomatoes begin to burst, about 5 minutes. Stir in the sherry and lemon juice scraping up any brown bits from the pan bottom. Add the Chicken broth and the rest of the rosemary and bring to a boil.
- Return the chicken thighs to the pan, turn the heat to a low simmer, cover and cook for 30 mins. or until a knife inserted into the chicken thighs release juices that run clear. Adjust salt and pepper to taste.
- Garnish with lemon zest and Serve with your favourite sides.
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