My first recipe post is… chicken? Chicken?
Yup. But hang in there. It’s good, cheap, easy to make, and it even tastes amazeballs.
The recipe comes from Real Simple’s Dinner Tonight: Done!, which is a pretty great recipe book for those who have champagne taste on a wine budget. If you don’t have the exact ingredients, you can easily sub them. For example, if you don’t have cherry tomatoes on hand, you can slice up whatever tomato you do have and use that, it will taste fine.
WARNING: If you or your roommates (errr… parents in my case) don’t have $3 chuck, you should definitely go get some. My parents did not appreciate me pouring several ounces of their Napa Valley chardonnay over my chicken the first time I made this recipe.
Ingredients for 4 people (or 4 nights of dinner!):
- 1 lemon
- 2 pints grape tomatoes
- 1 head of garlic, cloves separated and unpeeled
- 1 cup of pitted kalamata olives
- ~8 sprigs of fresh thyme (if you don’t have this on hand, dried should be fine)
- ~2 tablespoons olive oil
- ~3 pounds of chicken in serving size pieces, skin- on is best and much easier to cook
- ~1/2 cup dry white wine… hopefully the cheap type as we discussed before
- (kosher) salt and pepper
1. Pre- heat oven to 425 degrees F. Pour yourself a beer.
2. Pull out a large roasting pan… i.e. one with high enough sides to contain all the delicious juices that will be coming from this dish… first time I made this, it was like….
Then you just toss in the tomatoes, garlic, olives, thyme, and zest the lemon over all of that. Next, put in about a tablespoon of olive oil.
3. Put your chicken in and cozy it up in there with everything else, skin- side up. Then you need to give your chicken a nice olive oil rub down with your salt and pepper. Please wash your hands afterwards. Nobody likes raw chicken fingers.
4. Put ‘er in the oven! And roast for 35 to 40 minutes. Enjoy the rest of your beer and make the rest of your dinner.
I suggest cous cous (so nice, they named it twice), rice, or another starch for soaking up those juices. Greens are also very good for you, so I made my guinea pig and myself some grilled romaine hearts with a greek dressing and paired it with some leftover tomatoes, olives, and feta.
5. A’ight, break out the wine. We’re getting this chicken tipsy. Once the chicken has gotten a nice golden tan and has firmed up in the oven you want to take it out and immediately pour in your wine, scraping those tasty bits that stuck to the pan and adding some complexity to the sauce.
Serve, pouring the juices over your starch, and enjoy!
Chicken can be fabulous.