Weight & Wellness
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Baked Chicken Legs with Tomatoes and Sage

 

 

 

This recipe employs the same easy method of cooking as the Basic Baked Chicken.

 

You need about 4 lbs. of chicken legs - about 20 - 22 pieces when separated.  I use chicken from Abma's farm in Wycoff and because the chickens are not tainted with hormones, they are considerably smaller than the average supermarket chicken.

 

In a 14" cast iron fry pan or similar sized roasting pan place:

 

about 3 Tbl. extra virgin olive oil

about 3 Tbl. white wine or white vermouth

a few squeezes of lemon juice

8 cloves of garlic - halved lengthwise

2 bay leaves

1/2 tsp. paprika

some nice grinds of black pepper

a few torn sage leaves

 

Mix ingredients in the pan, then place chicken in the pan and turn to coat with the marinade.  Let marinate, skin side down, for about one hour.

 

While chicken is marinating prepare the remaining ingredients:

 

one onion - coarsely chopped

8 -10 grape tomatoes - halved

8 - 10 fresh sage leaves (I didn't really count...)

(2 slices pancetta - cut into chunky pieces)

olive oil and balsamic vinegar, for the final drizzle

 

Preheat oven to 375 degrees.

 

After the hour of marinating, turn chicken skin side up.  Nestle onions and tomatoes around the chicken.  The pan will be crowded - just squeeze them in. (See Photo)

 

 

Scatter the sage leaves over the chicken and the pancetta, if using.  Drizzle everything with a little more extra virgin olive oil and a bit of balsamic vinegar.

 

Cover and bake in the upper third of the oven for 55 minutes.

Uncover and broil on high for 8 - 10 minutes or til skin is crisp.

 

Very good over rice or polenta!

 

Note:  I used red onions, as you can see from the photos.  They look great in the photos, but if you are planning on leftovers, I would use white onions.  The red onions, after an overnight sit, turn the entire dish a very unattractive purply color - still tastes good, though.