Over the long Labor Day weekend, I had the time to look over some of the cookbooks that were collecting dust on my book shelf to see what I could try that was new. I came across a cookbook that one of my girlfriends had given me called,The Food You Crave by Ellie Krieger. Being drawn to anything Italian, I decided to try a Tuscan chicken and vegetables recipe. The recipe has very few ingredients and can be done all in one pan. The flavors are wonderfully rustic and hearty, without leaving you feeling stuffed. The great news is you will have room for wine!
6 Roma tomatoes (about 1 pound total)
3 medium zucchini
1 bulb fennel
3 tablespoons olive oil
¾ teaspoon salt
4 bone-in chicken breast halves, skin removed
4 cloves garlic, finely minced
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Freshly ground black pepper
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, crumbled
Preheat oven to 375 degrees.
Cut tomatoes lengthwise into quarters and remove the seeds. Trim the zucchini and cut it in half crosswise (again if the piece is thick).
Remove the outmost layer of the fennel bulb and discard. Cut the bulb in half and cut each half into 8 thin wedges. Put the vegetables in a large baking dish and toss them with 2 tablespoons of the oil and ¼ teaspoon salt. Arrange the chicken pieces in the pan with the vegetables.
In a small bowl combine the remaining 1 tablespoon oil and ½ teaspoon salt, the garlic, and lemon zest and juice. Rub the mixture onto the chicken in the pan. Season with some pepper. Roast for 30 minutes, then add rosemary. Return to the oven and roast approximately 20-30 min’s more or until chicken is cooked all the way through and vegetables are begin to brown.
2009 Argiolas Costamolino, Vermentino de Sardegna (online only)
I chose a Vermentino from Sardinia, Italy. Smooth texture and good level of acidity with flavors of peach, pear, and spice.
Photo Credit: Joe Ercoli @ anvilimage.com