Quote:
Originally Posted by akila001  Tonight, I am making this chicken dish. I don't know what it is called, but it is good
I roast pan chicken legs in no oil. I slowly get rid of the fat the chicken produces. This for about 10-15 minutes. When it is about 10-15 minutes from being all cooked, I lower the heat, add a little bit of olive oil, tomatoes, oinions, rosemary, salt and pepper. I cover with the lid.
This dish is great with pasta or rice. |
Just curious as to why you are removing the chicken fat just to add oil, do you prefer the taste of the olive oil, want to control the color/flavor, etc.? What kind of tomatoes; diced, whole, stewed, sliced?
I'm sorry it sounds tasty and really simple so that's why I'm asking.
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Last night I made herb crusted chicken with home fries which was uber tasty!
Tonight I am wrapping chicken breasts in bacon to sautee. I will season/rub them with a little thyme, parsely, cumin, salt and paprika. I was thinking of doing twice baked potatoes or maybe my "infamous" mashed taters with sage and allspice chicken gravy.