Tuscan Chicken

 

I decided to try something different tonight for dinner.  I went to the farmers market this morning and found some beautiful onions and peppers.  I also got some fresh rosemary and thyme.  I love going out and finding fresh local veggies and fruits for my meals.  Not always as easy to plan your meals for the week, but heck, I love stopping at the local markets a few times a week on the way home from work and finding fresh ingredients.  I hate cooking out of a cabinet or freezer during the summer months.  There are always so many great fresh choices. 

So on the way home I stopped off and got a fresh chicken from the butcher and cut it up when I got home.  As you’ll see in the picture, I cut each breast in two pieces.  They were so big, I figured it would be better to have extra pieces than have such large pieces not getting done as well.

So y’all should give this recipe a try.  Then see what local veggies and herbs you have and change it up a bit and make it your own.

Ingredients

• 1 whole chicken cut into pieces (or buy pre-cut)
• 1 large sweet onion
• 1 large green pepper
• 8 cloves garlic, sliced
• 28 oz. can of whole peeled tomatoes,drained (San Marzano are best)
• 4 sprigs Thyme (3 teaspoons dried)
• 3 sprigs Rosemary (2 teaspoons dried)
• 1 cup good sherry (don’t go cheap here, if you wouldn’t drink it, don’t use it)
• 1 tablespoon sea salt
• 1/2 teaspoon ground pepper

Instructions

• Preheat oven to 375 F.
• Brine the chicken pieces for at least 3 hours (overnight best) in 6 cups water/6 tablespoons salt
• Rinse and thoroughly pat dry the chicken pieces. Pour a little olive oil in the cast iron skillet and place over high heat. Pan-sear the chicken, skin-side down, until golden brown.

• While the chicken is browning, cut up the onion into half-moon slivers, slice green pepper and peel and slice the garlic.

• Turn the chicken and then to the skillet, add the onion, garlic, tomatoes (smashing them with your fingers so they’re broken up — watch out for the squirting seeds, I got some in my eye), thyme, and rosemary, distributing everything evenly. Sprinkle the salt and pepper over top.

• Bake, uncovered, in the oven for 1 hour.
• Pour the sherry over skillet of chicken, no stirring necessary, and roast for an additional 30 minutes.  Sauce should thicken some to drizzle over chicken.

Enjoy.