The deep savoriness of soy sauce helps balance punchy-sweet tomatoes in this very saucy, very easy, and very flavorful summery braise. This dish is truly one-pot from start to finish, from marinating all the way through to cooking and serving. The marinade pulls double duty here: It first imbues the chicken with the flavors of soy sauce, hot mustard, garlic, and yes, even a bit of butter. Then, as the chicken roasts in the oven, it cooks down into a generous sauce that begs be soaked up by rice or thick slices of toasted bread.

If you don’t have an ovenproof straight-sided skillet or Dutch oven, you can also make this chicken on a rimmed baking sheet—simply marinate the chicken in a large bowl first.