Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
For years, this incredibly easy recipe with a delicious result has pleased everyone, young and old. This is a free adaptation of a recipe by Jamie Oliver, for whom I have had a weakness for a long time.
For 6 persons
Ingredients
- 6 chicken thighs
- 4 red tomatoes
- 2 jars of cherry tomatoes
- 7 or 8 cloves of garlic
- Fresh basilic
- Hot pepper flakes
- Coarse salt, pepper, olive oil
- Brussels sprouts (optional)
Preparation
- 1. Preheat oven to 175°C (350°F).
- 2. Cut the tomatoes into quarters and the cherry tomatoes in half. Cut the fresh basil. Salt, pepper and add chili flakes to taste, with a good drizzle of olive oil. Mix with your hands.
- 3. Rub the chicken thighs with coarse salt. In a baking dish, place the thighs, then surround them with the tomato preparation without covering them (you want crispy skin). The thighs must be surrounded by the tomatoes, because they will cook in their juice.
- 4. Sprinkle with garlic cloves left in their envelopes, to taste. This will make candied garlic. And the ideal, really, is to use garlic from Quebec (one day, I will tell you about this passion which could encourage me to organize demonstrations).
- 5. If you want a side of green vegetables, you can also add halved Brussels sprouts on top, which are always wonderful in the oven. If you like them really well cooked and less crunchy, blanch them a minute or two before.
- 6. Cook for 1 hour 30 minutes. Serve with your favorite rice.
Published on lapresse.ca on September 28, 2019.