From: Fine Cooking Magazine
Ingredients
- 4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, canola oil, or peanut oil
- 1/2 cup red wine
- 1 14-1/2-oz. can diced tomatoes (preferably "petite-cut"), with their juices
- 2 tablespoons loosely packed chopped fresh oregano
- Pinch crushed red chile flakes
- 1/3 cup freshly grated Parmigiano-Reggiano
Cooking Directions
- Sear-roast the chicken: Heat the oven to 425 degrees F. Turn the exhaust fan on to high. Pat chicken dry with paper towels. Season both sides generously with salt and pepper (about 1 teaspoon 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, about 1 minute. (If the water skitters around the pan and doesn’t evaporate, the pan is too hot; take it off the heat for about 30 seconds to cool.)
- Add the oil, swirl it around the pan, and then evenly space the chicken in the pan. Cook without touching for 2 minutes. Using tongs, lift a corner of the chicken, check that it’s both well browned and easily releases from the pan, and flip it over. (If it sticks or isn’t well browned, cook for 1 to 2 more minutes before flipping.) Cook the second side for 1 minute and then transfer the skillet to the oven.
- Roast until the chicken reaches an internal temperature of 165 degrees F and is firm to the touch, about 5 to 8 minutes. Using potholders, carefully remove the pan from the oven, transfer the chicken to a large plate, tent with foil, and let it rest while you prepare the sauce in the same skillet.
- Prepare the pan sauce: Pour off any excess fat from the skillet. Return the pan to high heat and add the red wine. Cook, scraping the pan with a wooden spoon to incorporate any browned bits, until the wine is reduced to a glazy film. Add the tomatoes with their juices and the red chile flakes; cook until the juices reduce to a saucy consistency, about 3 minutes. Stir in the oregano and Parmigiano; season generously with salt and pepper to taste. Serve immediately spooned over the sear-roasted chicken.
Wine choices:
The flavor intensity brought out by searing, and the zippy flavors in the sauce, can handle a Chardonnay with some oak or a lighter Cotes du Rhone red.
