Chicken baked with tomatoes
6 servings
60 minutes
Chicken baked with tomatoes is a harmony of simplicity and rich flavor. This recipe, inspired by European culinary traditions, combines tender chicken meat with a juicy tomato sauce filled with the aromas of fresh vegetables and herbs. Fried to a golden crust, the chicken absorbs the rich taste of tomatoes, onions, garlic, and sweet peppers, creating a tender and juicy texture. Oregano and rosemary add notes of Mediterranean sophistication, turning the dish into true culinary poetry. It is an ideal choice for a family dinner or festive table, especially when served with a side of fluffy rice. Chicken baked with tomatoes embodies the warmth of home and the traditions of taste that connect generations.
1
We salt and pepper the chicken. Place it in a pan and fry until golden brown for about 15 minutes, then transfer it to a baking dish.
- Chicken drumstick: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
We cut tomatoes and peppers into small cubes. We slice the onion into half rings and the garlic into cloves.
- Tomatoes: 3 pieces
- Bell pepper: 1 piece
- Onion: 1 piece
- Garlic: 2 cloves
3
Sauté the onion and garlic lightly. Add peppers and tomatoes, sauté for 5 minutes. Pour in the tomatoes in their own juice, bring to a boil, season with salt and pepper, and simmer for about 5 minutes.
- Onion: 1 piece
- Garlic: 2 cloves
- Bell pepper: 1 piece
- Tomatoes: 3 pieces
- Tomatoes in their own juice: 250 g
- Salt: to taste
- Ground black pepper: to taste
4
Pour the sauce over the chicken. Add oregano and rosemary. Place in an oven preheated to 180 degrees for 15 minutes. Rice is a perfect side dish.
- Chicken drumstick: 1 kg
- Dried oregano: pinch
- Dried rosemary: pinch
