A kilogram and a half of chicken wings was cooked into chicken 1-2-3, but the generous amount of breast meat attached to the drumettes (or little drumsticks if that’s how you prefer to call them) were cut off and saved to cook a second dish. This is that second dish.
So, yes, that’s chicken breast meat that you see in the photos. Because it’s the part of the chicken that’s so easy to overcook, you’ll likely understand why the cooking time is so short.
But does it have to be chicken breast? Truth is, I prefer thigh meat. Dark meat. But I had enough trimmings from the drumettes to create a meal for four people. That’s the only reason for the presence of breast meat in this recipe.
If you want an even better experience with this dish, substitute chicken thigh fillets. Skin on. Just slice thinly to keep the cooking time short.
To cook this dish, start by heating about a quarter inch of olive oil in a pan. Extra virgin was used here but regular olive oil is quite alright to use. Cook onion and garlic over medium heat, stirring occasionally, until the onion starts turning translucent.
Add tomato wedges and thyme, and season lightly with salt and pepper. Continue cooking until the tomates are just starting to look soggy.
Push the vegetables to the edges of the pan, turn up the heat to high, and spread pre-seasoned chicken meat at the center. Leave without disturbing to allow the undersides to brown slightly then stir. Pour in just enough chicken broth to submerge the lower half of chicken and vegetables. Allow to reach boiling point, lower the heat, cover the pan and leave just until the chicken is done.
Tip: To heighten the flavors of the sauteed vegetables and thyme, try not to drown the chicken and vegetables in broth. Both the chicken and tomatoes will expel water during cooking, and the chicken broth is added only to provide additional moisture to prevent any of the solids from sticking to the pan.
Chicken, tomatoes and thyme in olive oil
- 3 cups thinly sliced chicken fillets breast or thigh
- 1 teaspoon lemon pepper seasoning
- 3 to 4 tablespoons olive oil extra virgin or not
- ½ cup sliced onion
- 2 tablespoons sliced garlic
- 2 pinches fresh thyme plus more to garnish (see notes below)
- 3 to 4 tomatoes cut into wedges
- ground black pepper
- ¼ to ⅓ cup chicken bone broth
- lemon juice (see notes below)
- Place the chicken in a bowl, add the lemon pepper seasoning and mix well, working the seasoning into the meat.
- With the stove set to medium, heat the olive oil in a pan.
- Saute the garlic and onion just until the onion starts to appear translucent.
- Add the tomatoes and thyme, sprinkle in two pinches of salt and a pinch of pepper. Continue cooking, stirring occasionally, until the tomatoes start to soften.
- Push the vegetables to the side of the pan, crank up the heat to high, and spread the chicken at the center.
- Cook for a minute or so then stir everything together.
- Pour in the broth, allow to boil, cover the pan and cook just until the chicken is done.
- Taste. Add salt and pepper, if needed.
- Off the heat, drizzle in the lemon juice and stir before serving.