chicken and stewed tomatoes

I rarely make anything with meat. I try to buy meat that’s as local as possible and humanely raised, which can be quite expensive. I found some organic chicken legs at the grocery store this evening for a very good price. This isn’t a fancy cut, but it works well for rustic dishes and it will keep temptation to run out a restaurant for “real food” at bay. I lightly fried the chicken in a cast iron skillet with olive oil, fresh rosemary, German Johnson tomatoes, some white wine and garlic and served it with a semolina pasta and some homemade tomato sauce.

Chicken and Stewed Tomatoes

5 chicken thighs

2 cloves garlic

1 large tomato

1/4 cup dry white wine

2 Tbsp fresh chopped rosemary

salt and pepper to taste

1) Sautee the garlic in 1 Tbsp extra virgin olive oil

2) Add white wine and let reduce for about 5 minutes

3) Add chicken – salted and peppered liberally on both sides

4) Flip chicken every 5 minutes or so to ensure they’re evenly cooked and golden on both sides

5) After 10 minutes, add chopped, fresh tomato and rosemary

5) Cook for 20-25 minutes or until done

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