Most of you out there are well aware of this weeks big blog event - Peabody's Housewarming Party! Yes, Peabody and her husband have bought themselves a new house and have invited all of us bloggers over for a party! Figuratively speaking, of course.
And I'm bringing my warmest congratulations to them both, along with some chicken.
Tomato Braised Chicken Legs
adapted from Tapas by Richard Tapper.
And I'm bringing my warmest congratulations to them both, along with some chicken.
Tomato Braised Chicken Legs
adapted from Tapas by Richard Tapper.
12 chicken legs, skin removed
flour
salt and pepper
olive oil or vegetable oil, or a combo - for frying
1 onion chopped
3 garlic cloves chopped
1 796 ml can chopped tomato in juice
1 cup chicken broth
Preheat your oven to 400'.
Heat oil (I use about 1/2 cup) in a heavy pan over medium heat. Season the flour with salt and pepper, then toss in the chicken legs to coat. Shake off any excess flour and cook the chicken in batches if needed, until brown. Remove chicken to a large baking dish when done.
While the chicken is cooking heat 1 tb oil in a pan and cook the onion and garlic until tender and just starting to brown. Add the tomatos and chicken broth and simmer for 5 minutes. Remove the pan from the stove and puree. Taste and season with salt and pepper if needed.
When all the chicken is cooked and in the baking dish pour the tomato sauce over top. Cover tightly with foil and bake for 40 minutes.
When the 40 minutes are up, remove the chicken from the oven. Take the chicken out of the sauce and place the pieces on a foil lined baking sheet (I use the foil that was covering the chicken) and bake for an additional 30 minutes, until the chicken is starting to brown and crisp.
Serve with the tomato sauce on the side.
flour
salt and pepper
olive oil or vegetable oil, or a combo - for frying
1 onion chopped
3 garlic cloves chopped
1 796 ml can chopped tomato in juice
1 cup chicken broth
Preheat your oven to 400'.
Heat oil (I use about 1/2 cup) in a heavy pan over medium heat. Season the flour with salt and pepper, then toss in the chicken legs to coat. Shake off any excess flour and cook the chicken in batches if needed, until brown. Remove chicken to a large baking dish when done.
While the chicken is cooking heat 1 tb oil in a pan and cook the onion and garlic until tender and just starting to brown. Add the tomatos and chicken broth and simmer for 5 minutes. Remove the pan from the stove and puree. Taste and season with salt and pepper if needed.
When all the chicken is cooked and in the baking dish pour the tomato sauce over top. Cover tightly with foil and bake for 40 minutes.
When the 40 minutes are up, remove the chicken from the oven. Take the chicken out of the sauce and place the pieces on a foil lined baking sheet (I use the foil that was covering the chicken) and bake for an additional 30 minutes, until the chicken is starting to brown and crisp.
Serve with the tomato sauce on the side.
__________________________________________________
A lovely friend who worked in my office building in Calgary sent me this poem when I told her we'd bought our house in Kamloops. Peabody, I send this to you.
A Blessing For The Home
Within these gates
Let there come
No sorrow
Within this dwelling
Let there come
No distress
Through these doors
Let there come
No terror
With this family unit
Let there be
No disagreement
Within this place
Let there be only
Blessing and Peace
and this one is not as sweet, but just as true:
People are living longer than ever before, a phenomenon undoubtedly made necessary by the 30-year mortgage. ~Doug Larson
No comments:
Post a Comment