It's All Delicious

Another chicken dish.... can’t help it!

 Everyone really liked the fresh flavors in this last It’s All Delicious Wednesday!  It was even better the next day according to Terri (one of the Wednesday regulars) Figure on two pieces of chicken per person.  Thighs and legs work great since this dish is finished off in the oven.  This is a great relatively inexpensive way to feed a crowd, can be doubled easily.  The individual portions make it easy to serve and it is so pretty! 

Serves 6

Ingredients

6 chicken thighs, skin on bone in

6 chicken legs

3 medium onions, roughly chopped

2 pints grape tomatoes

6 peppers, roasted and sliced (not too thin and no green ones!)

1 head of garlic, cloves peeled and minced

2 tablespoons marjoram

1 cup white wine or stock

Canola oil

Salt and pepper

Flat leaf parsley (optional)

Preheat oven to 400°F

Heat a little oil in a large skillet.  Season chicken pieces with salt and pepper.  Brown a few pieces of chicken at a time until skin is golden.  Transfer to a platter, cover and set aside. 

 In the same skillet add onions and cook until just beginning to brown.  Add garlic and continue cooking.  Add marjoram stir to combine. 

 Return chicken and any accumulated juices to skillet then pour the wine or stock over.  Add the tomatoes and roasted pepper pieces, spreading them around the entire skillet and bake uncovered for 35minutes or until the chicken pieces are cooked through and the juices run clear when pierced. 

It’s All Delicious Notes:  Everyone has their own method of roasting peppers.  I de-seed and quarter them.  Place the pieces on a baking sheet, skin side up and broil until the skin is blackened/charred.  Then just steam them in a covered bowl.  Let them sit until cooled and the skin will peel off without a problem.