This time of year there's always an overabundance of cherry tomatoes. For the past few years we've been taking every single one we can get and smoking them. Normally they become pasta sauce (I don't know if any of my old posts from the Photo Gallery made the migration, so take my word that it's awesome), but tonight they were a variation on the chicken with roasted cherry tomato pan sauce recipe that was in this month's Bon Appetit.
Brined chicken breasts in a smoked cherry tomato, red wine vinegar and green onion sauce.
Served with fried polenta.
Thanks for looking!


Brined chicken breasts in a smoked cherry tomato, red wine vinegar and green onion sauce.

Served with fried polenta.

Thanks for looking!