Chicken With Herb-Roasted Tomatoes & Pan Sauce

Step 1: Preheat oven to 450 degrees.

Step 2: Combine tomatoes, 2 tablespoons oil and herbes de Provence in a large bowl. Season with salt and pepper. Toss to coat. Heat 1 tablespoon oil in a large, heavy ovenproof skillet until the oil shimmers. Carefully add tomatoes to the pan (oil may splatter). Transfer the skillet to the oven and roast, turning once, until the tomatoes burst and give up some of their juices, about 15 minutes. Transfer to a mixing bowl and drizzle with Worcestershire sauce.

Step 3: Meanwhile, season chicken all over with 1 teaspoon salt and pepper. Heat 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Sear chicken on both sides until golden brown, 6-8 minutes. Transfer the skillet to the oven and roast the chicken for 8-10 minutes, or until cooked through. Transfer the chicken to a cutting board and let rest for 5 minutes.

Step 4: Add the remaining 1 tablespoon of oil to the same skillet; heat over medium heat. Add shallot and cook, stirring often, until fragrant, about 1 minute. Deglaze the pan with vinegar, scraping up the browned bits from the bottom of the pan. Add the tomatoes and their juices and simmer until the sauce is just beginning to thicken, about 1 minute. Season with salt and pepper to taste.

Step 5: Slice the chicken, divide among 4 plates. Spoon the tomatoes and sauce over; garnish with herbs.