Serves: 4 | Total Time: 1 hour and 45 minutes
A rustic Italian classic - chicken slowly cooked with tomatoes, herbs, and olive oil until tender and full of flavor.
Ingredients
- 2–2½ lbs chicken thighs or drumsticks
- 2 (14 oz) cans La Fonte Pomodorini (Italian Cherry Tomatoes)
- 1 lb potatoes, cut into chunks
- 1 small onion, sliced
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 bay leaf
- 1 sprig rosemary
- Sea salt and freshly ground black pepper
Method
- Preheat the oven to 400°F.
- Heat the EVOO in a large ovenproof pan or casserole over medium-high heat. Season the chicken with salt and pepper, then brown it on all sides. Remove and set aside.
- In the same pan, add the onion and cook until softened.
- Return the chicken to the pan. Add the potatoes, rosemary, and bay leaf.
- Pour in the La Fonte Pomodorini, spreading them evenly over the chicken.
- Cover and transfer to the oven. Cook for about 60–75 minutes, until the chicken is tender and the potatoes are cooked through.
- Remove the lid for the last 10–15 minutes to allow the top to lightly brown.
Serving Suggestions
Serve hot, straight from the pan, with some bread to soak up the sauce.
This is the kind of dish traditionally made in Italian homes - simple ingredients cooked slowly together, where tomatoes, olive oil, and herbs create a rich, natural sauce without the need for anything extra.
