I failed this test earlier this week, while I was making Chicken with Roasted Tomato Sauce from Bon Appetit's August issue. The one with the luscious sliced heirloom tomatoes all over the cover. The multi-step brown-on-the-stovetop, roast-in-the-oven recipe required a pan that could take the heat from any angle on the stove. This is why my All-Clad pans are one of my most treasured items in our kitchen: no wood, no plastic, nothing that gets in the way of going into any heat source. Except the microwave, but let's not be stupid here. I'm getting to the stupid part.
After I browned the chicken in olive oil (I used leg and thigh quarters instead of the recipe's yawn-y boneless-skinless chicken breasts; they have more flavor, and the only difference is a couple minutes longer in the cooking time), I stuck them into the high-heat oven to cook through. After they came out the pan was needed back on the stovetop to de-glaze with balsamic vinegar and burst the cherry tomatoes. I removed the chicken and quickly became distracted: a salad needed croutons, Matt wanted to show me something funny on YouTube. When I turned back to the stove, I reached for my pan to turn and start the sauce...
"OH MY GAWD!" I screeched, bit by a nuclear-hot pan in disguise. The sound of my skin baking made me want to vomit. Yes, this is a familiar sensation. I am a burn queen, starting with my first knuckle burn. It was my three-week stint working at McDonald's when I was 16, and I was flipping breakfast sausage patties on the skillet. Lifted my hand too high, and it nicked the super-hot oven top thing that folds down to speed cook the meat. Then there's the Great Texas Toast debacle, Pasta-pocalypse...
I might be slightly clumsy. Just a teensy bit.
I'm also a huge wiener. "Maybe we should go to the hospital," I whimpered, watching my right hand fingertips balloon in blisters.
"You'll be fine," Matt promised. This from a man who was practically unconscious with pain last October before he let me call an ambulance. But with Matt's sous assistance I brought the dish to the table, sauce and all, and it was gorgeous. Most highly recommended, as long as you remember oven mitts. The sauce is a versatile, tangy fusion of grassy olive oil and the tomato's delicate sweetness. Would be just as good on halibut steak. Crusty bread is a must with this. You don't want a drop of those juices going to waste.
Oh, and as for my burn victim recovery? Back to normal, except for a particularly gnarly burn blister behind my ring finger. Another scar for the books.
Chicken with Roasted Tomatoes and Herbs
from Bon Appetit
- 1 1/2 pounds cherry tomatoes or other small tomatoes on the vine
- 6 tablespoons olive oil, divided
- 2 tablespoons herbes de Provence
- 1 teaspoon kosher salt plus more
- Freshly ground black pepper
- 1 tablespoons Worcestershire sauce
- 1 pound skinless, boneless chicken breasts (I used leg and thigh quarters instead)
- 1 small shallot, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons flat-leaf parsley leaves (I used basil instead, since it was on my counter)
- 3 tablespoons fresh tarragon leaves