Sunday, June 22, 2008

Tender and Crisp Chicken Legs with Sweet Tomatoes

Having arrived late home, and there being not enough time to make this for the next day's lunch, I decided to waken a little early and pop this in the oven and go back to bed. Later, my beautiful Bride made some fettucini noodles to go with it. I love garlic, so a whole clove was great, roasted garlic is delicious, I enjoy it whenever I can. A quite easy to assemble meal, perhaps a long cooking time, so not for a rushed dinner, but, if you have the time, it's well worth making.

Tender and crisp chicken legs with sweet tomatoes
adapted from a recipe from Jamie's Dinners
serves 4
6 small chicken drumsticks
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
olive oil

Preheat your oven to 180C/350F. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1-1/2 hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.

No comments: