Skip to main content

rosé chicken with shallots, garlic, tomatoes and oregano


Am I the only one with about a half cup of dry rosé wine in my fridge?  Just enough in the bottle to make rosé chicken with shallots, garlic, tomatoes and oregano?  Well if you're one of the lucky ones and also have a small amount of rosé then carry on.  Please make this highly edible chicken recipe for dinner.  Fortunately my recipe for baked chicken thighs also makes a generous amount of sauce in the pan, so it would be lovely served with a rice pilaf or French bread and a leafy green salad 🥗 just to round things out.  If you have a cast iron skillet then use it here as it is the perfect pan for a baked chicken dish with all it's tomatoes, shallots, rosé wine and herb sauce.

Ingredients and Recipe for Rosé Chicken with Shallots, Garlic, Tomatoes and Oregano 🌿 
Serves 4

4 bone-in skinless boneless chicken thighs
4 large size shallots, chopped
4 cloves minced garlic
2 good size sprigs fresh Greek oregano, about 30 leaves plus extra for garnish
1 generous cup cherry tomatoes 
3 tablespoons extra virgin olive oil
1/8 teaspoon Aleppo pepper
Sea salt and freshly ground black pepper, to taste
1/2 cup dry rosé

Heat the oven to 375F.

Pour 1 tablespoon of olive oil into a cast iron skillet, spread the shallots and garlic over the bottom.
Place the chicken thighs on top of the shallots and fill in open spaces with cherry tomatoes.
Divide the oregano leaves between the chicken thighs, pressing in the leaves, sprinkle with sea salt, black pepper and the Aleppo pepper.
Pour in the rosé, being careful to pour around the chicken.
Drizzle the top with remaining olive oil.
Bake for about 1 hour.
Remove from the oven and if the sauce is too thin, remove the chicken and bring the sauce to a boil to reduce.  Return chicken to the pan and serve, or cool and refrigerate in the pan to serve later.

Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

goat cheese, fig and walnut apéro cake

  We're planning a trip to France 🇫🇷  this summer and of course I'm already thinking about the restaurants we will try and the meals, including apéro that we will be enjoying during our visit.  My husband and I are  going to the wedding of a dear friend in the South of France, in Antibes to be precise.  We are staying by the outdoor market which is wonderful, I visited the market a few years ago.  We will be surrounded by bakeries and cheese shops as well as assorted take away food emporiums.  Of course I had to take a small apartment in the middle of the old town which has many outdoor places to sip Rosé🍷  while nibbling on appetizers or apéro as they say in France, which sounds delightful.   I made this savory quick bread or cake inspired by Dorie Greenspan from The NY Times, so we could practice apéro -savoring small bites of thick sliced bread with glasses of crisp cold white wine- before dinner at home in Northern California before our trip this summer to the south of F