Life is sometimes too precious to be standing at the kitchen bench constantly. This recipe take literally minutes to put together but requires slow, gentle cooking while you sit in the sun and read a book. The chicken and other ingredients simmer in the chicken juices, the chicken skin becomes crispy the meat is tender and sticky and falls away from the bone, the tomatoes slow-roast and create a fabulous broth. It never fails and is just so easy the family loves it. The Irish always comes out in me with this dish, I can’t help but adding potatoes into it.
6-8 chicken chops with skin on
celtic sea salt or himalayan salt and fresh ground pepper
2 bunchs fresh basil, leaves picked, stalks finely chopped
4 big handfuls of cherry tomatoes
1 whole bulb of garlic broken into cloves, unpeeled
2 fresh chillies, finely chopped
optional: cannellini beans or baby new potatoes halved
- Preheat your oven to 180 deg.
- Season chicken pieces and place into a snug-fitting pot in one layer.
- Throw in all the basil leaves and stalks and the washed tomatoes
- Scatter the garlic cloves with the chopped chillie and drizzle over olive oil
- Mix around pushing the tomatoes under the chicken
- If you wish you could add baby potatoes or cannellini beans to the pot
- Place in oven for 1 1/2 hours, turning half way through and removing lid in the last 15 minutes to crisp the skin.
You can serve one with a side of greens as is or you could make it part of a pasta dish by removing the chicken meat from the bone, shred it and toss it into a bowl of your favourite pasta or zucchini noodles.