Tuscan Chicken

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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.

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

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  • 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.

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  • 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.

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Enjoy.



 

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