Wednesday, March 9, 2016
Cafe Le Perr Tomatoes with Chicken
These roasted cherry tomatoes are gorgeously sweet and tangy, juicy and sticky (god mad)! They make a great side dish or served on top of a toasted baguette with a sprinkling of flaky sea salt on top. You can also serve them as a complement to almost any other grilled or roasted veg, or just over some quinoa.
However here they are paired with browned chicken thighs and baked with some asiago cheese. Anyway you fix these, they will shine as the best part of dinner.
2 bone in chicken thighs – just browned
1 pound cherry tomatoes
2 garlic cloves
2 tablespoon clear honey
4 tablespoons olive oil
Kosher salt and red pepper flakes
Cut the the tomatoes in half lengthwise.
Place the thighs into the dish and fit the tomatoes, cup side up around them. They should fit snugly with little or no space between them.
Crush the garlic with a pinch of salt, then beat it with the honey, olive oil, and ¼ tsp Red Pepper flakes.
Drizzle this over the thighs and the tomatoes and sprinkle with basil.
Give it a good coating of this sticky, garlicky mixture.
Lightly put a small amount of shredded cheese over all of this to melt in some extra flavor.
Roast uncovered for about 35 to 40 minutes, until golden, juicy, and bubbling. Check the chicken with a thermometer to make sure of at least 160 degrees. Remove from oven and let chicken rest for 5 minutes.
You can fix this without the chicken if you wish. Maybe scoop some on top of baby spinach as a salad. Or if serving as a vegetable: add a bit of green pepper and broccoli and broil it on high for the last few minutes.
For the proper music how about:
So darned lucky to be slave to Master Indy!
To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
Please buy slave's cookbook:
The Little Black Book of Indiscreet Recipes
Dan White http://www.amazon.com
Posted by socialslave at 8:29 PM