Tastes change. It’s sad, but true. A couple weeks ago I remembered an old recipe that I had made, and loved, years ago. I was longing for it— chicken, simmered in tomatoes, onions, and peas. Warm, comforting, easy to prepare and as I recall, very good. It was one of the first meals I made when I was out on my own and newly married and I made it often. I could not erase the cravings and knew I had to make it again.
The tattered and stained recipe confirmed that it was the one, yet I was stumped. Something was very wrong. This recipe was so plain. Where were the seasonings? Surely this was not THAT recipe. I had made it in my dreams so many times last week—and it was thick and rich and packed with flavor. Cruel trick! Not all recipes withstand the test of time.
I was still craving chicken in tomatoes. So, out with the old – and in with the new. This version is the comforting, easy dish I was longing for. It is a recipe that you can easily adapt to your own tastes. I love baked dishes, because it seems I always have things to do while dinner bakes. I love recipes that I can add more zip and flavor to—when I am longing for spiciness. I love dishes that I can add peas to—just because I love peas.
This time, I split the whole chicken—which is surprising easy to do and makes for a fun presentation—but the dish would be really good with any of your favorite, bone-in chicken pieces. I served it on rice, but next time, I just may serve it with mashed potatoes, cooked pasta or just, as is. I will have to see what I am longing for that night.
So, here is my new version of that chicken recipe. Give it a try, as it just might be the perfect dish for your family tonight.
Spanish-Style Chicken in Garlic-Tomato Sauce
1/4 cup olive oil
1 whole chicken, split or cut-up, about 3 1/2 to 4 pounds
1 large sweet Spanish onion, cut into 8 wedges
3 or 4 cloves garlic, minced
1 cup sliced button mushrooms
1 red bell pepper, thinly sliced
1 can (28 ounces) crushed tomatoes
1/2 cup white wine
2 teaspoons dried oregano leaves
1 bay leaf
1/8 to 1/4 teaspoon crushed red pepper
Salt and pepper to taste
1 cup frozen peas
Preheat oven to 350° F. Heat oil in a large skillet over medium-high heat. Add chicken, skin-side down, and cook until well browned. Turn and brown the second side. Remove chicken and place, skin-side up, in an 11 x 17-inch baking dish.
Add onion and garlic to skillet and cook, stirring 3 minutes. Stir in mushrooms and peppers and cook vegetables, stirring frequently, about 5 minutes or until tender. Stir in tomatoes, wine, oregano, bay leaf, crushed red pepper, salt and pepper. Spoon tomato-vegetable sauce over chicken. Cover and bake 60 minutes (45 minutes if baking chicken pieces). Stir in peas, cover and bake 10 to 15 minutes or until meat thermometer inserted into the breast or thigh registers 170° and meat is no longer pink.
Makes 6 servings
Tip:
Ask the butcher to split the chicken for you. Or, with a large, sharp knife, cut through the center of the breast, then cut out the backbone. If desired, use one cut-up chicken or 6 of your favorite bone-in chicken pieces.
Serve chicken with sauce. Accompany with rice, mashed potatoes, or cooked pasta, if desired.
Leave a Reply