Name: Chicken and Mashed Potatoes with Herb-Roasted Tomatoes and Olive Broth
Yield: Makes 6 servings
Ingredients: 9 large plum tomatoes, halved lengthwise; 1/4 cup olive oil; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh basil; 1 1/2 teaspoons chopped fresh rosemary; 1 1/2 teaspoons chopped fresh thyme; 4 tablespoons olive oil; 2 cups chopped onion; 1 1/2 cups chopped fresh fennel bulb; 3 1/2 cups low-salt chicken broth; 1 cup (packed) finely chopped fresh spinach; 1 cup chopped Kalamata olives (about 4 1/2 ounces); 6 boneless chicken breast halves with skin; Garlic Mashed Potatoes with Chives

Suzanne Rushing of Cannon Beach, Oregon, writes: "On a recent trip to St. Louis, my husband and I went to Harvest restaurant twice because we were so impressed with the food. I would love to have the recipe for chef Stephen Gontram's wonderful chicken with garlic mashed potatoes and herb-roasted tomatoes."

The clear olive broth, flavored with fennel, spinach, and olives, makes a delicious sauce for this dish of chicken, potatoes, and roasted tomatoes.

Recipe notes

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