When I made the Rosemary Chicken a few days ago I bought the family pack of drumsticks since they were cheaper; I'll be using the rest of the package tonight for this dish. Since no one in my house likes capers I'm probably going to leave them out. I have everything else on hand so no need to run to the store and waste gas, yay!
Chicken with Tomatoes and Thyme
28-ounce can diced tomatoes 28-ounce can diced tomatoes
8 sprigs thyme
1 tablespoon capers
4 small chicken thighs
4 small chicken drumsticks
Kosher salt and pepper
2 tablespoons olive oil
4 1-quart resealable plastic freezer bags
Slice the lemon into rounds.
In a small bowl, combine the tomatoes and their liquid, lemon, thyme, and capers. Divide them among the 4 plastic freezer bags.
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Add 1 leg and 1 thigh to each bag.
Freeze, for up to 3 months, until ready to cook.
Heat oven to 400° F.
Remove the bags of chicken and tomatoes from the freezer (you'll need 1 bag of chicken and tomatoes for each serving). Empty the contents of each bag into a baking dish. Drizzle with the oil, using 1 1/2 teaspoons for each serving. (For 4 servings, use 2 tablespoons oil.)
Roast until the chicken is golden brown and cooked through, about 50 minutes.
Yield: Makes 4 servings
CALORIES 440 (57% from fat); FAT 28g (sat 6g); SUGAR 12g; PROTEIN 33g; CHOLESTEROL 141mg; SODIUM 688mg; FIBER 5g; CARBOHYDRATE 15g
Real Simple, MARCH 2008