Easy Weeknight Dinner: Chicken Calabrese
I rarely buy chicken parts, I either do the dark meat or the whole bird.
But I saw a great sale on Empire Kosher, so I went for it. I figured I would make something with the pieces.
This SUPER EASY recipe is from the lovely book My Calabria. The recipe uses fresh plum tomatoes, but I cheated and used San Marzano tomatoes from a can because I was too lazy to go to the market and buy fresh tomatoes.
The reason this is a Calabrian dish is because of the oregano and hot pepper. Ok. All I know is that it was one of the easiest chicken recipes ever and super delicious.
I shredded the leftover chicken pieces when they cooled a bit, and mixed the meat w/ the potatoes and juices to make a stew, it was even better day 2.
Chicken Calabrese (adapted from My Calabria):
3 lbs. cut up chicken parts (breasts, thighs, drumsticks)
5 plum tomatoes, cut up into 1" pieces
1 tbsp of good dried oregano, or 3 tbsp fresh oregano
hot pepper flakes to taste
1/2 lb. Yukon Gold or red new potatoes cut into quarters
1 large yellow onion, cut into 1/2" pieces
kosher salt and pepper
This is not rocket science.
Oven at 450F.
Lay the onion, garlic, potatoes and tomatoes on the bottom of a roasting pan.
Lay the chicken pieces on top and drizzle the whole pan with olive oil. Sprinkle liberally with kosher salt and pepper.
With your hands, pinch the dried oregano over the chicken pieces.
Also with your hands, mix the vegetables w/ the chicken to coat everything, then rearrange the chicken parts on top of the veggies again.
Sprinkle the chicken w/ some hot pepper flakes to taste.
Bake for about 50 minutes, until skin is nice and crispy. Let the chicken rest for a few minutes.
Serve immediately with pan juices and dig in!