My husband loves him some casserole with meat and sauce, all snuggled together in one pot. Doesn't matter the meat, doesn't matter the sauce, just one big happy all in one pot meal. Thank you Jaime Oliver, for introducing this dish to our home. Its one of those recipes that takes very little prep, very little cleanup, very little wallet drainage and very happy humans. All the lovely juices simmer together to create a fantastic aroma and a juicy sauce. I've got this one on repeat.
Tender & Crisp chicken legs with Sweet Tomatoes
by Jaime Oliver
Ingredients:
• 4 chicken legs, preferably free-range or organic, jointed
• sea salt and freshly ground black pepper
• a big bunch of fresh basil, leaves picked, stalks finely chopped
• 2 big handfuls of red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered
• 1 whole bulb of garlic, broken up into cloves
• 1 fresh red chili, finely chopped (or crushed red pepper flakes)
• a few glugs of olive oil
• 2 handfuls of new potatoes, scrubbed and halved
Direction:
• Preheat your oven to 350°F
• Season your chicken pieces w/ salt and pepper all over and put them into a snug-fitting pan
• Throw in basil leaves and stalks, then chuck in your tomatoes and potatoes
• Scatter the garlic cloves into the pan with the chopped chili or pepper flakes and drizzle over some olive oil.
• Mix around a bit, pushing the tomatoes underneath.
• Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone
Jaime's version when its all cooked:
picture from JaimeOliver.com
Happy Weekend!
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I'm making this this week. Yum.
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