A little bit of heaven in my oven…
And just because my house smells like garlic-roasted heaven at the moment, here is what’s currently on. We went out for dinner tonight with friends, but before we left I wanted to kill some chicken that had been frozen for nigh upon too long. This will be assorted dinners and lunches in the upcoming few days:
In a large ovenproof pot or casserole, toss:
7-8 heads of garlic, peeled – line your oiled or nonstick pot bottom with these
6-8 large chicken breasts (this was determined for me by how many were in the frozen then thawed package.) Lay these on top of the garlic.
6 large tomatoes (beefsteak or other hearty variety) – dice in big chunks and throw in on top of the chicken
3 large onions – quarter each and toss the chunks in
1/3 cup olive oil, 2 tbsp red wine vinegar, salt and pepper to taste, and 1/2 cup of red wine (I used some leftover cabernet sauvignon from dinner the other night.) – dump these over the top
Cover your ovenproof vessel and bake at 400*F for about an hour or until the chicken is cooked through. However, it’s tough to turn off the oven after that hour, because the aroma of roasting garlic is so compelling.
No pictures, but I’ll report on it once I’ve had a chance to actually eat some.
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wait – vegetarian no more?
I decided in Perú that the US meat industry would never get better if, instead of supporting sustainable and healthy options, people who are opposed to the status quo keep opting out. So I eat meat still, but only 1) what’s still in my freezer to be used or 2) free range organic chicken, and grass fed and sustainably farmed beef.
Most of our meals are largely vegetarian, even still. To Ben’s general disgruntled acquiescence.
so how was it?
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