1.03.2011

Chicken With Garlic & Tomatoes



Thanks to my iPhone, I now have a camera at my hands all the time! No running back and forth from the office when I want to grab my camera to take pics! WOO HOO!

So chicken with garlic and tomatoes in my new enameled cast iron dutch oven.

4 pieces of chicken with the skin on
2 tbsp of butter
1 tbsp olive oil
1 can of diced tomatoes
1 head of garlic, cloves smashed into pieces
1 small onion, chopped
2 tbsp of Herbes de Provence
1 cup of white wine, whatever kind you like, it doesn't really matter OR chicken broth
Salt and pepper

Preheat oven to 350 degrees.

Season the chicken with salt and pepper on both sides. Brown the chicken, skin side down in the butter and olive oil, turning after a few minutes. Brown the other side. Pull out the partially cooked chicken.

Add in the onion, cooking until clear. Add in the garlic, cook for about 3 - 5 minutes until fragrant. Add in the diced tomatoes and wine (or chicken broth), scrape up the browned bits from the bottom.

Dump in the herbs, stir everything around.

Add the chicken back into the pot, nesting it into the tomatoes. Dump some of the sauce over each of the pieces of chicken. Add in more wine if necessary - the liquid should be covering 3/4 of the chicken.

Put into the oven for about 1 1/2 hours. Check on it when it has about 35 minutes left, add in more wine or chicken broth if it seems too dry.

Serve over rice with a green salad and good crusty french bread.

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