Monday, March 24, 2008

On My Hearth: Chicken with Tomatoes and Thyme

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

1 lemon
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

Freeze It:
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.

Cook It:
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

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