There isn’t much to this chicken, really. The sauce is mostly just tomatoes, roasted with herbes de Provence (something about that combination speaks to me. Loudly).

The tomatoes are started stove-top, then finished in the oven. Same with the chicken, then the tomatoes are used to finish off the sauce.

It’s a little sweet from the roasted tomatoes, but it’s cut perfectly with acidity from red wine vinegar.

Both of us loved the final result. My original plan was to serve it with a goat cheese polenta, but I had just finished making a batch of wheat berries, so we had those instead. Perfect.

• Chicken with Herb-Roasted Tomatoes & Pan Sauce (Bon Appetit, August 2012)
• Wheat Berries