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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
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

Step-By-Step

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

About this Recipe

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