Chicken with Herbs and Tomatoes
Created by Chef Leah GreenbaumCourse: Meat, Poultry Seafood Entrees
Season(s): Summer
Ingredients
- 4 tablespoons vegetable oil
- 1 chicken cut into 12 to 16 pieces
- 6 cloves of garlic, mashed
- 3 large onions, coarsely chopped
- 10 fresh, ripe plum tomatoes, quartered
- 1 cup dry white wine
- 1/3 cup fresh lemon juice
- dash of honey
- 6 tablespoons each, chopped parsley, basil and cilantro
- 2 tablespoons chopped fresh tarragon or 1 tablespoon dried
- 3 bay leaves
- 2 sprigs fresh thyme
- salt and fresh ground pepper, to taste
Instructions
Melt oil in a large Dutch oven or other heavy, high-sided pan. Add chicken pieces, a few at a time and brown over medium heat. Place all the chicken in the Dutch oven and stir in garlic and onions. Reduce heat to medium-low, cover tightly, and cook without stirring for 15 minutes. Add tomatoes, wine, lemon juice, honey, half of the fresh herbs, bay leaves, thyme, tarragon, salt and pepper. Cook tightly covered on a simmer for 25 -30 minutes, until chicken is cooked through and tender. Stir in the rest of fresh herbs and cook for another 5 minutes. Taste, correct seasoning, remove thyme and bay leaves, sprinkle with basil leaves and serve hot with bulgur or rice.How do you #eatdowntoearth?
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