Honey glazed chicken, tomatoes and almonds

1. Cut the chicken breasts into pieces. Wash, dry and cut the tomatoes into quarters. Peel and slice the onions. Rinse the sprigs of chervil.

2. Heat the oil in a pan and put the onions until golden, then add the chicken pieces and let brown.

3. Pour in the honey and mix well to coat the meat. Add the tomatoes and almonds and pour the vegetable broth. Add salt and pepper and cook for 20 minutes over low heat.

4. Divide the chicken on plates, garnish with chervil and serve immediately.

Photo credit: Sucré Salé