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| Oven-To-Table |
lected to think of dinner till quite late. I recalled a forgotten recipe, shared by a fellow Little League mom, back in the day. We girl-talked, as we watched our team, the Indians, play under the guidance of Coaches Joe and Uncle Charlie. A nice flashback and a delish dish. It can be made on the range, in a crock pot, or in the oven - my choice, tonight. Here goes:
Rinse your favorite rice and put in baking dish with half the required amount of water or chicken broth; stir. Place washed, skinned chicken pieces (bone in for succulence) meaty side down. Pour on about half a box of Pomì chopped tomatoes. Season the whole shebang with oregano, pepper, garlic (fresh is great), parsley, and a few dashes of Balsamic. Cover and low bake at 325 for about 50 minutes. Give it a stir and turn chicken to bone side down; pour on remaining tomatoes; cook uncovered for about 10-15 more minutes. It doesn't get any easier than this!
♥-Healthy...Gluten-Free
Buon Appetito
Buon Appetito
