Baked Chicken, Veggies, Mashed Potatoes and a glass of Chardonnay on the patio....
I saw this recipe and it struck my eye!!! It was delicious so I thought I'd share!!! I tweaked the recipe a little so I will share the original and my tweaking!!!
1/4 cup red wine vinegar
3 Tablespoon Olive Oil
5 Dried Dates, pitted and chopped (I omitted)
3 Tablespoons chopped and pitted Kalamata olives
2 bay leaves (I omitted)
3 Tablespoons garlic, crushed, minced with 1 teaspoon salt
2 Tablespoons fresh oregano
Fresh ground pepper
3 pounds bone in, skin on chicken thighs (I used 3 chicken breasts, boneless, skinless)
1 small onion, thinly sliced
4 plum tomatoes (I used cherry tomatoes)
3 Tablespoons packed light brown sugar (I omitted)
1/4 cup dry white wine (I omitted)
2 Tablespoons minced fresh parsley (optional) (I omitted)
Feta cheese (my addition)
Combine vinegar, olive oil, dates, olives, bay leaves, garlic, oregano and pepper to taste in a large container with a lid. Add the chicken and toss well to coat. Let this sit overnight in the fridge (or at least 6 hours.).
Preheat to 350 degrees.
Put chicken in casserole dish. Pour marinade from container over the chicken. Scatter the onion slices between the chicken pieces and wedge tomatoes into crevices. Sprinkle each piece with brown sugar. Then pour white wine over dish and chicken. Bake for one hour or until chicken juices run clear, and the tomatoes are browned and onions are soft.
I added feta cheese to the chicken once plated. YUM!!!
I served it with these veggies... (recipe below!)
Vegetable Tian
olive oil
1 large yellow onion, thinly sliced
2 garlic cloves, minced
coarse sea salt
freshly ground black pepper
12 fresh thyme sprigs, leaves only
2 medium green zucchini
2 medium yellow zucchini
2 thin eggplants
4 plum tomatoes
1/4 cup grated Gruyère
Preheat oven to 375 degrees F. Brush the bottom and sides of a 9-by-13 baking dish with oil.
Warm oil in a heavy-bottomed sauté pan over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the onions and cook until soft and translucent, about 8 minutes. Season with salt and pepper. Add half the thyme leaves. Spread the onion and garlic mixture in the bottom of the baking dish.
Cut the zucchini, eggplants, and tomatoes into 1/4-inches thick slices, discarding the ends. Layer the slices in the the baking dish on top of the onions and garlic, alternating the vegetables to create a colorful design. Drizzle surface of vegetables with oil. Season with salt and pepper. Sprinkle with remaining thyme leaves.
Cover baking dish with aluminum foil and bake 30 to 40 minutes. Remove foil cover. Sprinkle top of vegetables with cheese. Bake for an additional 10 to 20 minutes. Let cool to room temperature before serving. Yield: 8 servings.
