August 7, 2010

One Dish Chicken Dinner

Do I have great friends or what?
The Daffodil kitchen was delighted to have guest cook, Tiffiny, put together a fantastic meal for us this weekend.

Following Jamie Oliver's Tender and Crisp Chicken Legs with Sweet Tomatoes recipe, a satisfying main dish came together in about 15 minutes of prep time. Probably could've been done in 10 minutes, but the ladies of the kitchen were gabbing and you know how that goes. 

Jamie's recipes are known for being folksy and down home, and his recipe style follows that with lots of wordy instructions. But at ECUD, we like to get down to the point, especially about food. So here's the simplified recipe.

Tender & Crisp Chicken Legs With Sweet Tomatoes

4 servings

  • 4 chicken legs, preferably with thighs attached (alternate chicken pieces could be subbed)
  • 1/2 pint or more to taste of cherry tomatoes
  • 1 and 1/2 lbs of small yukon gold potatoes, quartered into 1-inch pieces
  • 14 ounce can of white beans, such as cannellini 
  • 3 shallots, quartered
  • 10 basil leaves
  • 3 cloves of garlic, whole
  • 1/4 Teaspoon chili flakes (optional)
  • Olive oil for drizzling
  • Salt and pepper
Preheat your oven to 350°F/180°C/gas 4. Season your chicken pieces all over with salt and pepper and put them into a snug-fitting pan in one layer. Add basil leaves, beans, tomatoes, shallots, garlic, chili flakes. Drizzle with olive oil. Mix around a bit, letting the tomatoes and beans fall to the bottom to reduce their exposure to high heat. 
Assembling the raw ingredients
 Place in the oven for 1½ hours, turning halfway through, until the chicken skin is crisp and the meat falls off the bone.

Squeeze the garlic out of the skins before serving. Serve over pasta if desired.

The meal was rounded out with Lemony Dill Asparagus and Herbed Biscuits.

Okay, I helped a little too. 
Getting my hands dirty between sips of wine
Some more shots of dinner.

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