Perfect for dinner parties. One pot, scaleable.
Ingredients:
- 1 or 2 chicken thighs per person, skin-on and bone-in
- Shallots: 2 per thigh. Peeled and sliced length-wise in half
- Garlic: 1.5 cloves per thigh. Peeled and with just the hard end cut off
- Black olives: enough to artfully scatter about (roughly a half can per 4 thighs), medium size, pitted
- Grape tomatoes: enough to artfully scatter about (roughly a half pint per 4 thighs), whole
- Lemon: 1 per 4 thighs, thick slices arranged artfully
- Olive oil: to drizzle on top of the chicken and such
- White wine (Vermouth): the drier the better. roughly half a cup. should fill bottom of pyrex up to a 1/3 of the way up the chicken thighs.
- Flour: enough to lightly cover the thighs
- Spices: herbs de provence if you have them, otherwise:
- rosemary
- thyme
- sage
- oregano
- basil
- salt
- pepper
Steps:
- Preheat oven to 400*F
- Salt and pepper the chicken breasts, then lightly cover all over in flour
- Put the chicken skin side up in a pyrex glass roasting dish. Don't crowd.
- Arrange the shallots, garlic, olives, tomatoes, and lemons around the chicken
- Sprinkle spices all over. Pour a bit of olive oil over everything, making sure to cover the chicken skin. Pour in the white wine
- Bake for 25 minutes. Baste with pan drippings or some more olive oil. Bake for another 25 minutes. Check at 20 minutes, if the skin isn't looking nice and crispy, turn up the heat to 450 for last 5 minutes.
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