Skillet Baked Tuscan Style Chicken
Winner winner chicken dinner! There's no shortage of chicken dinners to choose from out there -- baked whole chicken, poached chicken, glazed chicken, fried chicken…so why is this Tuscan Style Baked Chicken worth sharing?
It is so delicious, if you're in a chicken dinner rut, this is your quick fix. Best of all, this is a one skillet meal with minimal prep work needed. You'll never guess how easy this is judging from the tender, juicy chicken you get, smothered in roasted tomatoes, melted onions, sweet garlic, rosemary and thyme, and a rich sherry wine sauce.
This baked chicken recipe comes from the unlikeliest of places -- my hometown public library. The place has really spruced up since my days of researching book reports there. And, the community events have beefed up too. Tai Chi? Oh yes. Zumba? Boogie down. The library even hosts Chef Nights where chefs from restaurants in the area come in and do a little demo and tasting. During my last visit home, I accompanied my mom to watch chef/owner David Venitelli demo some of the northern Italian fare he makes at Giulio's by Harvest Moon in Tappan, NY. There in the basement of our local public library, Chef Venitelli showed the housewives of Upper Saddle River and me just how easy this dish is to make.
Start out with chicken quarters, separated into drumsticks and thighs. Rinse and thoroughly pat them dry. Heat up your skillet and add a few tablespoons of oil, then sear the chicken, skin-side down, until a golden brown crust forms. Then, flip the pieces of chicken over and turn the heat off.