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