• Katherine Arthurs

Italian Wine Roasted Chicken with Garden Tomatoes

This falls into the category of simple and delicious. Few ingredients. Highlighting the freshness of each of them. From the crispy chicken and juicy meat to the blistered tomatoes, the tender spinach leaves and toasted garlic, the delicious wine pan sauce - it's really a simple meal with rich flavors.

You can't serve uncooked chicken skin to anyone. Crisp it up nicely in a hot pan with a little bit of oil, salt and pepper the skin and let it sear up - don't move it around, it needs time to brown up.

Serve with pasta, rice, more vegetables and maybe even some crunchy bread. Always ladle on more of the pan sauce on top when serving.

Such a good meal for a warm evening at home with those you love. Happy weekend friends.

Italian Wine Roasted Chicken with Garden Tomatoes

1 tablespoon olive oil

4-6 skin on bone-in chicken thighs

salt and pepper

6 garlic cloves, smashed

1/2 yellow onion, sliced

1 1/2 cups cherry tomatoes

4-6 fresh thyme sprigs

1 cup white wine (your favorite or one from Italy)

1/2 cup chicken bone broth

2 large handfuls fresh spinach

Preheat your oven to 425F.

Using a cast iron pan or other heavy duty pan (that is oven safe), heat the oil up over high heat. Sprinkle both sides of the chicken thighs liberally with salt and pepper.

When the pan is very hot, add the thighs in, skin side down. Don't move them for at least 4 minutes or when the sides begin to cook and the skin looks crispy. Add in the smashed garlic and onions, around the chicken so that it is touching the pan.

If the chicken can be flipped easily (like the skin or meat doesn't stick to the pan), flip them all over. Turn the heat off. Add in the tomatoes, thyme sprigs, wine and broth. *Pour the wine and broth around the sides of the pan - don't pour directly on top of the chicken skin.

Place the pan into the oven for 12 minutes or until the chicken is cooked through. Remove from the oven. Place the chicken on your serving plates or platter. Add the spinach to the pan with the sauce. Using tongs or a spoon, stir around to combine and wilt the spinach.

Spoon the sauce around the chicken and serve hot.


Recent Posts

See All