Our favorite local market moved from the next village over to our own small hamlet, making purchases on sustainable, local products easier than ever. Every other month, we get a box of mixed meats from local farms. Let me say this - you CAN taste the difference between grass-fed, pasture grown animals and those from commercial slaughterhouses. Lately, we've been on a chicken thigh kick. They have incredible flavor, and they can be used in almost anything that calls for chicken breasts (with twice the flavor at half the price.) C and A have also taken over our kitchen. They have gotten so very much into the cooking process that A now plans and leads two to three meals a week. Today, she helped me make an amazingly simple dish from her favorite cookbook, Cook School, which showcases recipes that kids can easily make (from ages 3-12).
You need:
1 c. pitted black olives
10 oz. roasted red peppers from a jar
2 springs fresh rosemary
2 tbsp. olive oil
14 oz. can chopped tomatoes
2 garlic cloves
6-8 chicken thighs
side of your choice (we had roasted potatoes)
Preheat the oven to 350 degrees. Drain the olives and peppers. Slice the peppers and add to a bowl. Add the olives, tomatoes, and olive oil. Using a garlic press, crush and press the garlic and add to a bowl. Add salt and pepper to taste. Mix gently. Place chicken thighs at the bottom of a baking dish. Top with olive and tomato mixture. Place rosemary sprigs on top. Bake for 45 minutes.
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