Pan Roasted Chicken with Tomatoes and Zucchini

Inspired by a dish seen at the Food & Wine Classic, Jacques Pépin (Grandfather of French cuisine) dazzled the crowd with a simple but amazing pan roasted chicken dish.  Use simple, fresh ingredients and always include fat (butter/oil), acid (wine, vinegar) and salt.  These elements will balance your dish and make it pop! 

Whole, cut-up chicken
1 pint ripe grape or cherry tomatoes

2 ripe zucchini or summer squash

1 clove garlic, minced

1/4 cup red wine vinegar

1/4 cup dry white wine, sauvigon blanc (no chardonnay)
1/2 cup water
3 Tbs butter

1. Heat skillet and melt butter.  Add chicken pieces, skin side down, in batches.  Let brown, about 5 minutes over high heat.

2. Flip chicken and place the lid on the pan.  Lower heat to medium and allow to continue cooking until chicken is cooked through; about 20 minutes.  Dark meat needs to cook longer, so check the white meat for doneness sooner.  Juices should run clear and the internal temp should be 165 degrees.    

3. Remove chicken from pan and set aside. 

4. Add tomatoes and garlic.  Saute for 5 minutes until garlic is fragrant.  Add zucchini, vinegar, wine and water.  Stir ingredients together and cook over medium heat until wine is reduced and zucchini is tender.

5. Season with salt and pepper.  Plate vegetables as a side dish or over top of the chicken. 

*Note: if you wish to crisp the chicken skin before plating, heat under the broiler for a few minutes. 

Enjoy!

MJM

Meeting Chef Pépin was a true highlight of the weekend!