Chicken & Cherry Tomato Stew

 

• 4 chicken leg quarters, leg and thigh separated
• salt and freshly ground black pepper
• one bunch of fresh basil
• ½ pound cherry tomatoes, halved
• 1 head garlic, cloves separated
• red pepper flakes
• olive oil
Preheat oven to 350°F. Season chicken generously with salt and pepper and place in Dutch oven or roasting pan in one layer. Add basil and tomatoes. Scatter the garlic cloves into the pan with the red pepper flakes and drizzle with olive oil. Cook for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
Delicious served with roasted new potatoes.  Squeeze garlic out of the skins, correct seasoning & serve.
• 4 chicken leg quarters, leg and thigh separated
• salt and freshly ground black pepper
• one bunch of fresh basil
• ½ pound cherry tomatoes, halved
• 1 head garlic, cloves separated
• red pepper flakes
• olive oil
Preheat oven to 350°F. Season chicken generously with salt and pepper and place in Dutch oven or roasting pan in one layer. Add basil and tomatoes. Scatter the garlic cloves into the pan with the red pepper flakes and drizzle with olive oil. Cook for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
Delicious served with roasted new potatoes.  Squeeze garlic out of the skins, correct seasoning & serve.

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