The recipe calls for fresh marjoram, but if you don't have access to this herb, substitute fresh oregano. A simple green salad with a tangy red-wine vinaigrette is a nice accompaniment. To serve this with a chilled glass of rosé, you'll need the recipe. Get it now and
4 chicken breast halves with skin and bone (2 to 2 1/4 pounds)
2 tablespoons extra-virgin olive oil
3/4 pound yellow squash, cut into 1/2-inch pieces
1 pound tomatoes, coarsely chopped
2 garlic cloves, chopped
3 teaspoons chopped marjoram, divided
- Pat chicken dry and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers.
- Add chicken, skin side down. Cover with a round of parchment paper, then a heavy pot or skillet, followed by a 3- to 5-pound weight (such as two 32-ounce cans or a brick wrapped in foil). Cook 10 minutes, then remove weight, pot, and parchment.
- Turn chicken over and re-cover with a clean round of parchment, pot, and weight, then cook until just cooked through, about 8 minutes more. Transfer chicken to a plate and keep warm, covered.
- Add squash, tomatoes, garlic, 2 teaspoons marjoram, and 1/4 teaspoon salt to fat in skillet. Cook over medium-high heat, stirring frequently, until squash is just tender and tomatoes have become saucy, 6 to 8 minutes.
- Stir in any juices from plate and season with salt and pepper. Spoon over chicken.
- Sprinkle chicken and vegetables with remaining teaspoon marjoram.
- Main Dishes, Poultry