Tuscan Style Baked Chicken

June 2, 2011 § Leave a comment

I rode my bike down to the library after work today and checked out two wonderfully large cookbooks, “The Williams-Sonoma Cookbook” and “Tyler’s Ultimate” in the hopes that I would stumble across the perfect recipe for my first post.  I succeeded in stumbling across many perfect recipes, yet none of my choices were grocery-shopping free.  *Sigh*  Therefore, I stuck with my recipe plan for the week, and opted for an adaption of Steph’s recipe found on: http://lickmyspoon.com/recipes/baked-chicken-recipe-tuscan-style/#more-9331.  Armed with a little courage in hand, I followed the amazingly simple recipe.  There’s even sherry involved, so it tastes fairly fancy.

In my cooking experience, chopping takes SO much longer that people will say.  Pre-heat the oven before I’ve chopped all the onions, garlic, and other veggies?  Please.  It takes me about 5 minutes to dice only the garlic.  I suppose it’s because I always use more than recommended, but still.  And if I do it properly, as taught by the Charleston Cooks! experts, I’ll have to add another minute.  (Note: If you live in the area and are reading this, splurge and sign up for a class at http://www.mavericksouthernkitchens.com/charlestoncooks/classes/.  You wont regret it; it’s a great date night.)


1 chicken half, separated into quarters (you can also use up to 3 chicken quarters)

1 large yellow onion

4 cloves garlic

28 oz can of diced tomatoes, liquid drained

A few fresh sprigs of rosemary

1 tablespoon kosher salt

½ teaspoon pepper

1 cup sherry

My addition: a few leaves of chopped, fresh basil (tomatoes and basil always go together in my book)

***This is a one-pan meal, so make sure your pan is oven safe.  I recommend a cast-iron skillet.


1.  Rinse and pat dry chicken, pan-sear chicken in oiled pan (skin side down) until golden brown.

2. While chicken is searing, slice onion and dice garlic.  (Pre-heat the oven to 400 degrees when you feel the time is right.)

3. Add drained tomato, garlic, sliced onion, and rosemary.  Sprinkle salt and pepper over the top.

4. Leave uncovered and put in the oven for 45 minutes.  (I was hungry, so I raised the temperature and shortened the time.)

5. Pour the sherry over the dish without stirring, and cook for 30 more minutes.  Fresh corn was an excellent side to this dish.  (If I had had spinach, I would have had sauteed it with garlic. :))

Bon appétit.


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