Baked Chicken with White Beans and Tomatoes
1/4 pound pastrami, cut into 1 inch pieces
4 chicken thighs, with skin and bone (about 1 1/2 pounds)
1/2 teaspoon salt, plus 1/4 teaspoon salt
1/2 teaspoon fresh sage, or dried sage
1/4 teaspoon coarse ground black pepper
2 medium onions, diced
1 15-ounce can plum tomatoes, including juice
2 15-ounce cans small white beans, rinsed and drained
Preperation
Put oven rack in middle position and pre-heat-heat oven to 350 degrees
Cook pastrami in a 10 inch heavy ovenproof skillet over moderate hear, stirring occasionally until browned and crisp, about 8 minutes
Transfer pastrami with slotted spoon to paper towel to drain, reserving fat in skillet
While pastrami is browning, pat chicken dry and season with 1/2 teaspoon of salt and pepper
Brown chicken in fat in skillet over moderately high heat, turning once about 8 minutes total
Transfer chicken to paper bowl to drain
Pour off all by 3 tablespoon of fat and reduce to medium heat
Cook onions in skillet with remaining 1/4 teaspoon salt, stirring ad scraping up the brown bits until golden brown
Stir in tomatoes and sage and bring to boil
Cook uncovered 3 minutes
Sari in pastrami and beans and bring to simmer
Nestle chicken,skin side up into tomato, bean mixture and bake uncovered until chicken is done, about 20 to 25 minutes
Place chicken onto platter and spoon the tomato, bean mixture on top and serve
Makes 4 servings
Honey Pomegranate Chicken
Ingredients
- 3/4 cup honey
- 1/3 cup shallots
- 1/4 cup lemon juice
- 1 Tbsp. lemon zest
- 2 Tbsp. pomegranate molasses
- 1 tsp. Worcestershire sauce
- 1 tsp. hot pepper sauce
- 6 garlic cloves
- 16 chicken thighs
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- cooking spray
- 1 tsp. salt
- 1/4 tsp. black pepper, freshly ground
Preparation
Combine first 9 ingredients in a bowl and marinade for at least two hours, stirring occasionally.
Preheat oven to 425 degrees.
Remove chicken from bowl and reserve liquid
Combine cornstarch and water in a small bowl
Place reserved marinade in s small saucepan, bring to boil
Stir in cornstarch mixture and cook 3 minutes until thickened, stirring frequently
Place chicken on a sheet pan coated with cooking spray , sprinkle with salt and pepper.
Bake at 425 degrees for 30 minutes or until chicken is done, basting with reserved thickened marinade every 10 minutes.
