Step 1

Preheat the oven to 220°C.

Step 2

Heat the olive oil in a large ovenproof frypan or flameproof casserole over medium-high heat. Add the garlic and herbs, and cook for 1-2 minutes, then remove and set aside. Add the chicken and cook for 10-12 minutes on each side until browned. Deglaze the pan with the white wine and simmer for 1-2 minutes to allow the alcohol to evaporate, then season with salt.

Step 3

Scatter over the cherry tomatoes and return garlic and herbs to the pan. Transfer the pan to the oven for 20-25 minutes until chicken is cooked through.

Step 4

Serve hot or warm, with bread to mop up the heavenly, wine-infused sauce.