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Next recipe is Dutch Oven Butter Chicken

I didn't put in the cherry tomatoes.

3 lbs. Chicken Breasts (with the bone and skin on)
1 stick butter
1 tsp. ground ginger
1 tsp Paprika
Salt and Pepper to taste
1 tsp. dried Rosemary
1 Onion Chopped
½ cup White Wine
10 oz Grape Tomatoes
1 lemon Sliced
3 thyme sprigs

Heat 1 stick butter in the dutch oven on high heat until melted. Add the ginger, paprika, rosemary, salt and pepper. Place the chicken breasts, skin side down, in the butter mixture and reduce the heat to medium – low and let it get crispy for about 8 minutes and flip over so the other side can get crispy as well.Once both sides are done cooking in the butter mixture remove from the butter mixture and set aside. Scrap the inside of the pan so it loosens up whatever got stuck to the bottom of the pan. Add the onions and saute until translucent. Next, add the white wine, tomatoes and thyme and mix well. Once fully combined and tomatoes start to appear slightly softer place the lemon slices in the broth then lay the chicken breast back into the pan, on top of the lemon slices, with the skin side up Cover and place in the oven for 30 minutes, or until no longer pink inside.

Serve on top of potatoes or rice.