skillet baked chicken and tomatoes
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.
prep time
10 Min
cook time
40 Min
method
Bake
yield
2 serving(s)
Ingredients
- PLAN/PURCHASE
- 2 medium chicken leg quarters, about 2 pounds
- 1 cup cherry tomatoes, cut in half
- - salt, kosher variety
- - black pepper, freshly ground, to taste
- - pinch of cayenne, or to taste
- 4 cloves garlic chopped
- 2 tablespoons olive oil
- 1/4 cup dry white wine
How To Make skillet baked chicken and tomatoes
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Step 1PREP/PREPARE -
Step 2Gather your ingredients.
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Step 3Place a rack in the lower position, and preheat the oven to 325 (165c).
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Step 4Add the olive oil, cayenne, salt and pepper to a bowl, and combine.
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Step 5Add the chicken leg quarters, and toss to coat with the olive oil.
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Step 6Add the wine, tomatoes, and garlic to an ovenproof, skillet (cast iron is excellent), over medium heat.
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Step 7Allow the wine and tomatoes to cook, until the wine is reduced by half.
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Step 8Add the chicken and drizzle any remaining olive oil from the bowl, over the top.
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Step 9Place in the preheated oven, and bake until an instant-read thermometer reads 165f (75c), about 45 to 55 minutes.
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Step 10PLATE/PRESENT
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Step 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.
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Step 12Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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