Jamie Oliver's Tender & Crisp Chicken Legs with Sweet Tomatoes &Basil
"This summery chicken-tomato-mélange's miraculous qualities have all the hallmarks of a braiseâ??the fall-apart tenderness and well-developed, concentrated sauceâ??without having to sear anything first or spatter your stovetop or do much at all. You truly can throw everything into the pot in the time it takes the oven to heat, and the simplicity of the techniqueâ??snuggle in pan, roastâ??is fairly un-stumpable, and will expand and contract to fit any size vessel you have. Recipe adapted slightly from Jamie Oliver...."
INGREDIENTS
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4 higher-welfare chicken leg quarters
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Sea salt & freshly ground black pepper
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1 big bunch fresh basil, leaves picked, stalks finely chopped
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2 big handfuls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered
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1 whole bulb garlic, broken into cloves
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1 fresh red chile, finely chopped, or a big pinch of dried chile flakes
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Olive oil
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One 14.5-ounce/410 g can cannelini beans, drained and rinsed (optional)
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2 handfuls new potatoes, scrubbed (optional)
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