Instructions

1. Preheat the oven to 180°C.
2. Cut the onion into thin wedges.In a small baking dish toss the tomatoes and onion wedges with the balsamic vinegar, oil, garlic and herbs. Season with salt & pepper. Roast for 20 minutes until tender.
3. Meanwhile, cut the chicken into strips or cubes and put them in another tray. Scatter the herbs and minced garlic on top with some salt & pepper, then pour over the wine or stock. Cover with foil and bake in the oven for about 10- 15 minutes, depending on the thickness of the chicken pieces.
4. Take the foil off and cook for another couple of minutes to brown or to cook the meat through properly. Remove from the oven and keep warm.
5. By now the tomatoes should be ready. If they are soft, take them out of the oven, then mix with the chicken and jus.
6. Add some freshly parsley and serve with your chosen side dish.