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EVERYDAY CRISPY CHICKEN WITH SWEET TOMATOES



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Amarante




 
 
    
 

Post Thu, Sep 05 2019, 1:19 pm
I had forgotten how easy and delicious this was as I hadn't made it in awhile. Also it personifies the flavors of summer with tomatoes and basil.

EVERYDAY CRISPY CHICKEN WITH SWEET TOMATOES

Excerpt From: Jamie Oliver - Jamie's Dinners

This recipe takes minutes to put together but then requires slow, gentle cooking. However, in return for your patience, what happens in the pan from just a couple of ingredients is an absolute joy and never fails, so it’s a good one to serve if you have guests. Basically the skin of the chicken goes beautifully crisp and the meat becomes sticky and tender, while the tomatoes are slow-roasting and creating the most fabulous broth. The finished dish can be flaked into warm salads, tossed with some cooked and drained pappardelle or simply eaten as it is.

SERVES 4

4 chicken legs, jointed
1 big bunch of fresh basil, leaves picked, stalks finely chopped
2 big handfuls of ripe red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
1 whole bulb of garlic, broken up into cloves
1 fresh red chilli, finely chopped
olive oil
optional: 1 × 400g tin of cannellini beans, drained
optional: 2 handfuls of new potatoes

Preheat the oven to 180°C/350°F/gas 4. Season the chicken all over with sea salt and black pepper and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in the tomatoes. Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some oil. Mix around a bit, pushing the tomatoes underneath.

Place in the oven for 1 hour 30 minutes, or until the chicken skin is crisp and the meat falls off the bone, turning the tomatoes halfway.

If you fancy, add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken, or serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken from the bone and shred it, then toss into a bowl of linguine or spaghetti and serve at once.
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shmosmom




 
 
    
 

Post Thu, Sep 05 2019, 10:22 pm
Thanks I'm gonna try this
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studying_torah




 
 
    
 

Post Thu, Sep 05 2019, 10:56 pm
Is this cooked covered or uncovered? The basil doesn't burn?
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Amarante




 
 
    
 

Post Thu, Sep 05 2019, 11:23 pm
studying_torah wrote:
Is this cooked covered or uncovered? The basil doesn't burn?


Uncovered. Basil wilts and everything becomes a sauce because the tomatoes are juicy and it is all mooshed together before you put in the oven. Here is also a bit of olive oil before the juices from the chicken add to the liquid.
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Amarante




 
 
    
 

Post Thu, Sep 05 2019, 11:30 pm
Uncovered. Everything smooshes together.

Here’s a video which shows you how it comes together

https://www.facebook.com/food5.....20899
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shmosmom




 
 
    
 

Post Sun, Oct 27 2019, 1:08 pm
I tried this it was absolutely fantastic, looked so pretty and the house smelled divine.
Thank you for sharing Smile
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