" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Loving It

This is the time of year when the kitchen becomes the heart of my home again, after hanging out on the patio all summer.
The island is the "hub" where we gather to do homework, cook, crafts or just hangout.
I love the warmth of the kitchen as cosy comfort food cooks in the oven filling the room with the aroma of dinner.

This is an easy dish to put together and smells wonderful while cooking.
You can use any parts of chicken that you wish. I used legs and thighs this time as they were on sale that week.

This dish can be served over pasta or rice.

Baked Italian Chicken

  • 8 chicken parts (legs, thighs or breasts)
  • olive oil
  • flour
  • 2 tbsp of crushed garlic
  • 1 798ml can of tomatoes
  • handful of chopped basil, rosemary and oregano
  • 1/2 cup of pitted black olives
  • 1/2 pound of mozzarella and Romano cheese blend shredded.

Preheat oven to 375F

Dredge chicken in flour until coated.
Heat olive oil in skillet.
Brown chicken on all sides. Remove to a platter keeping warm.
Drain off all but 1/4 cup of juices in pan.
Add the garlic tomatoes and herbs to the pan. Cook on medium breaking up tomatoes while stirring.
Adjust seasoning with salt and pepper.

Spoon some of the sauce into a large deep baking dish. Place chicken onto sauce and top with remaining sauce.
Top with cheese and olives.
Cover and bake for 30 minutes. Remove cover and cook 5 to 10 minutes longer.
Let stand for a few minutes then serve.

Wine Suggestion: Montepulciano


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