What can I say; I’m obsessed with seeing how many ways to cook chicken in the oven. It is all in the seasonings you use, and the oven does the cooking, while you get on with doing whatever else you need to do (which may be just sitting down, and relaxing for a change!).
This is super fast to put together, and the secret ingredients are basil and parsley, fresh from my garden. Summertime cooking requires little or no work on my part, and that makes me happy, as sometimes, all I want to do is stick dinner in the oven, and go outside and pull weeds, and plan the next gardening project
Give this easy chicken recipe a try. You, and whoever you cook for, will not be disappointed!
You will need: 1 cut-up chicken, 2 tbs olive oil (not extra-virgin), 1/2 cup of finely chopped fresh basil and Italian parsley, can include stems, (measure after chopping), 2 tbs extra-virgin olive oil, 3 cloves garlic, sliced, 4 plum tomatoes, peeled, core removed and diced, 1 cup white wine, 3/4 cup water, coarse sea salt, freshly ground black pepper.
1 – Season chicken with salt and pepper. Put big saute pan on high heat and add olive oil after 2 minutes. When it is hot, sear chicken in batches on both sides until browned (2 minutes per side approx). Transfer to heavy casserole (with lid) or dutch oven.
2 – In big bowl mix together with a whisk the water, wine, garlic slices, extra-virgin olive oil and finely chopped herbs.
3 – Pour mixture over chicken and sprinkle the diced tomatoes over everything.
4 – Place in oven for 1 hour. Take out and taste for seasoning. Let it sit for 5 to 10 minutes before serving with rice, pasta or boiled potatoes.
If serving with rice, pasta or potatoes, shoot to have it ready when chicken comes out of the oven.
How easy is this sumptuous dinner!