If you saw my instagram (@cheryl_clements) post last night you were probably drooling.
This is a favorite dish in my household. It's made with fresh ingredients, it smells divine, and it tastes heavenly.
It takes minutes to prepare, it bakes low and slow, and the leftovers are even better.
adapted from jamie oliver
1 package of chicken thighs+ 1 package of drumsticks
sea salt + freshly ground black pepper + olive oil
1 big bunch fresh basil, leaves picked
2 big handfuls of NatureSweet sunburst and cherub tomatoes
about 8 cloves of garlic, roughly chopped
1 fresh red chilli, finely chopped
2 cans cannellini beans, drained
splash of white wine
Preheat your oven to 350°F. Season chicken with s+p and put them into a snug-fitting pan in one layer. Throw in all the basil leaves, then chuck in your tomatoes. Scatter the garlic into the pan with the chopped chilli. Add a splash of white wine, squeeze half the lemon, and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven. After 30 minutes, add the cannellini beans to the pan. Cook for an additional hour, until the chicken skin is crisp and the meat falls off the bone.
I serve mine with rice, but you can also serve it with mashed potatoes or pasta.