Roast Chicken with Onions and Tomatoes

This chicken recipe is simple, tasty, and great for company or any cool winter evening.  Steve and I were really hungry after picking out our Christmas tree last night so we went to the store and threw this together. Prep time 15 min, cooking time 45 min

Here is what you need

One small free range chicken with giblets removed

2 cups broth

2 cups white wine ( I normally choose a cheap Chardonnay that is still palatable)

2-3 small tomatoes

1 medium onion

Salt

Pepper

Optional: sage or thyme

 

1.Place chicken in a roasting pan breast down, baste both sides with olive oil.
2.Coarsely chop the tomatoes and onions and place them around them in pan
3. Fill the pan with the broth and wine.
4. Grind salt and pepper over chicken. (Add thyme or sage if desired)
5. Cook at 400 degrees for 30 min until chicken is crisp and browned. Flip the chicken and baste with olive oil and salt. Cook for 15 more min, or until chicken is fully cooked. Be careful not to over cook the chicken or the white meat will become dried out.

That is it! So simple and so good! Steve normally makes rice to go with the chicken.

Steve's Rice:

Normally we use arborio rice, but we were almost out, so Uncle Ben's worked just fine.

Left over Movember Mustache and Christmas tree not required

 Add rice to rice cooker (and if you don't have one I recommend one!) Add broth instead of water and a table spoon of butter.
Normally we add garlic or garlic powder, a pinch of saffron and salt and pepper to the rice as well. Since we were out of saffron we substituted one package of Paellero, a Paella seasoning mix.

Can I have some?

 
 In the end you have a colorful and tasty dish. I suggest serving it with bread so you can dip the bread in the broth-wine mixture.

-Spot