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Chicken with Caramelized Vine-Ripe Tomatoes


Submitted by Tzivie S.   This incredibly easy-to-create dish is equally as delicious to eat! With a total of two ingredients, plus a coating of oil to cover the base of the pan, this recipe has the simplicity that will even encourage an amateur chef or newlywed to try it with great results. This is my husband’s family-heirloom recipe.   The great thing about this recipe is that its versatility makes it a no-fail one. You can interchange strips of chicken and/or wings as well as large tomatoes or any other type you have on hand, even small cherry tomatoes. No additional seasoning needed! You can simmer it for a longer time if you would like to produce a caramelized texture of the tomatoes, which goes great with a garlic flatbread as a dip or appetizer. As the main, it pairs well with quinoa, couscous, and/or mini pasta flakes.


1. Heat oil in a large deep skillet. Add the small chunks of tomatoes and cook, uncovered, on a medium to high flame for approximately 20-30 minutes or until most of the liquid evaporates.
2. Add chicken strips or wings and cook for an additional 20-30 minutes, flipping chicken midway to ensure that the chicken is fully cooked.
3. Raise the flame for an additional 3-5 minutes to caramelize tomatoes to your preference.