Skillet Baked Chicken and Tomatoes

Andy Anderson !

By
@ThePretentiousWichitaChef

This is an extremely easy dish to put together, and serve. It’s cooked on the stovetop and then baked using the same pan.

I love this dish all year long, and as the weather begins to turn toward the cool side, I just add a bit more cayenne, and pepper.

So, you ready… Let’s get into the kitchen.


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Serves:

2

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

PLAN/PURCHASE

2 medium
chicken leg quarters, about 2 pounds
1 c
cherry tomatoes, cut in half
salt, kosher variety
black pepper, freshly ground, to taste
pinch of cayenne, or to taste
4 clove
garlic chopped
2 Tbsp
olive oil
1/4 c
dry white wine

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Place a rack in the lower position, and preheat the oven to 325 (165c).
4
Add the olive oil, cayenne, salt and pepper to a bowl, and combine.
5
Add the chicken leg quarters, and toss to coat with the olive oil.
6
Add the wine, tomatoes, and garlic to an ovenproof, skillet (cast iron is excellent), over medium heat.
7
Allow the wine and tomatoes to cook, until the wine is reduced by half.
8
Add the chicken and drizzle any remaining olive oil from the bowl, over the top.
9
Place in the preheated oven, and bake until an instant-read thermometer reads 165f (75c), about 45 to 55 minutes.
10
PLATE/PRESENT
11
Add to a plate, spoon the pan juices and the tomatoes over the top, and then serve with your favorite side… Like some oven-baked red potato quarters. Enjoy.
12
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American