This was my second time experimenting with a roast-like one pot meal in a cast iron. The first time, it went so seamlessly brillant, I had to try again & tell everyone how easy, rustic & of course--how scrumptious it was.
Like everyone, I have been really busy lately & I am always interested in finding simple & healthy dinner options. If you have a cast iron pan (I used a 9" pan), give this a shot, it is hardly any work & it tastes like you have been slaving over a hot stove all day.
I used local seasonal ingredients infused with a southern France vibe... but ultimately, it was homey & comforting--& we ate it all.
Roasted Chicken with Cherry Tomatoes & Little Red Potatoes
Serves 2
- A glug of olive oil
- 2 whole chicken legs, cut between the leg & thigh (you end up with 4 pieces of chicken); preferably organic/free-range: WASH/ PAT DRY/ SEASON WITH SALT & PEPPER
- 6-8 small red potatoes, scrubbed & halved
- 1 white onion, quartered
- 4 whole cloves garlic
- 1 cup red wine
- 1 cup cherry tomatoes
- 1 sprig of rosemary
- 1 TBL Herbs de Provence
- a pinch of sea salt
- a good helping of cracked pepper
- a knob of butter (optional)
- Preheat the oven to 350 degrees. Turn the pan on to medium-high heat. Add the first five ingredients to the cast iron. Put chicken skin side down & potatoes cut side down. Cook (with moving around the food) for about 4 minutes.
- Add wine & continue to cook another minute or two until the wine starts to cook down. Add tomatoes, rosemary, herbs, sea salt, pepper, & butter.
- Take off the heat & put in the oven. Let it cook uncovered for 1 hour to 11/2 hours, until the chicken is sticky & tender & the tomatoes are cooked & super juicy.
happy eatings & cheers!
No comments:
Post a Comment