Thursday, April 05, 2007

Easy chicken supper

This is a great recipe that takes only a little time to prepare. It's very versatile and you can add or subtract whatever you want each time you make it. While it's baking in the oven you can play with child/ren, rake the yard, clean the bathroom, or blog to your heart's content. I mopped the floors.

Pour good quality canned tomatos into an ovenproof dish. Sprinkle with oregano, sea salt, pepper, and any other spices you want.

If you want less fat, pick skinless chicken. We pick chicken legs from the Mennonites (not officially stamped organic, but close enough), with skin and bone in. Season with whatever you like (sea salt, pepper, thyme) .

Bake in 400 F oven for 45 to 60 minutes or until meat thermometer says it's cooked.

Serve with a green salad, and/or any vegetables you want. We poured the tomato sauce over rice, but you can make egg noodles, or simply omit the carbs alltogether. Or you can use a good quality multi-grain or whole-grain piece of bread to sop up the sauce.

PS you can modify this recipe by adding onions, leeks, and/or garlic to the tomatos.

For more on food, go to Quick Slow Food.

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