Roasted Chicken, Tomatoes & Leeks

Isn't it incredible what a little heat can do for a tomato? Add a glug of wine & you've really got something: juicy, warm, tangy, little flavor bombs. That's right, I said 'flavor bombs.' Really it's the best way to illustrate my point. Just the slightest whisper of a touch & these little tomatoes pop (or explode if you want to carry out that bomb concept), yielding their piquant innards. I could cheerfully curl up with a big bowl of these & a spoon. Nothing more. Nothing less. Well, maybe a dusting of parmesan & a hunk of crusty bread. Or in this case, teamed up with creamy leeks, tangy goat cheese & baked chicken.

Roasted Chicken, Tomatoes & Leeks, for 2
2 boneless, skinless chicken breasts
6 - 8 small heirloom tomatoes
2 leeks, sliced in rounds
2 tbsp. olive oil
3 cloves garlic, coarsely chopped
salt to taste
pepper to taste
1 tsp. dried oregano
1/4 c. vermouth
1/8 c. goat cheese (optional)

Preheat the oven to 400F & line a baking dish with foil. Season the chicken with salt, pepper & oregano. Drizzle the dish with olive oil & rest the chicken in the oil. Add the leeks & tomatoes (nestled any place will do). Sprinkle with garlic. Bake for 15 minutes. Remove from the oven & add the vermouth. Bake for 10 - 15 minutes more, or until the chicken is cooked through & the leeks & tomatoes are soft.

To serve, top the chicken with leeks & goat cheese (if desired) & saddle up some tomatoes on the side.