I whipped this up last night and it was wonderful. It took no time at all to prepare; I mean no time as we invited Jane over for some wine and I had the dish in the oven within 5 - 10 minutes of her arrival. I added more of the fresh herbs than called for which made our kitchen smell like an Italian restaurant and when we ate, the flavors were fabulous. A must make again and it would be perfect for guests.
via Lick My Spoon
This no-fuss skillet chicken gets braised in its own juices with onions, tomatoes, garlic, and herbs. A cup of sherry towards the end of the cook time deglazes and creates a rich sauce.
Prep Time: 20 minutes
Cook Time: 1 hours, 30 minutes
Total Time: 1 hours, 50 minutes
Yield: 4 servings
Ingredients
3 chicken quarters, separated into drumsticks and thighs
1 large onion
6 cloves garlic
28 oz can of whole peeled tomatoes, liquid drained (San Marzano or Muir Glen preferred)
1 teaspoon dried thyme (or a few fresh sprigs)
1 tablespoon dried rosemary (or a few fresh sprigs)
1 tablespoon kosher salt
½ teaspoon white pepper
1 cup Amontillado sherry
Preparation
- Preheat oven to 375 F.
- Rinse and thoroughly pat dry the chicken pieces. Pour a little olive oil in the skillet and place over high heat. Pan-sear the chicken, skin-side down, until golden brown.
- While the chicken is browning, cut up the onion into half-moon slivers, and peel and smash the garlic.
- Flip the chicken pieces. To the skillet, add the onion, garlic, tomatoes (squishing them through your fingers so they’re broken up – watch out for the squirting seeds), thyme, and rosemary, distributing everything evenly. Sprinkle the salt and pepper over top.
- Bake, uncovered, in the oven for 1 hour.
- Pour the sherry over the entire pan (no stirring needed, just drizzle it over everything) and roast for an additional 30 minutes.
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