chicken « Tag

Posted on 06 April 2011 by tomatocasual.com

Greek-Style Chicken with Tomato-Feta Cream

By David Harbilas

I feel like I should know more about Greek cuisine, since my father was raised by Greek immigrants and spoke the language fluently.

Sadly, I know little more than dolmades, keftides, and spanekopita.

But chefs often “think” in flavors, and though I do not know if this dish has any basis in traditional Greek cooking I do know that the flavors are unmistakably Greek and dependent on tomatoes.

The best, ripest tomatoes work well in this sauce, and if none are available then less than ripe tomatoes that have been roasted and pureed will do.

Serves 4

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Posted on 18 March 2011 by tomatocasual.com

My Mother\’s Tomato-Chicken Stew

By David Harbilas

My mother never had a name for this dish, but we knew that it contained a lot of tomatoes and a lot of garlic.

In fact, this can be made with nothing more than those two ingredients.

I prefer it with a little chopped parsley and some white wine to add some sweetness.

Ripe tomatoes are best, but the slow-cooking makes it friendly to the harder, winter tomatoes available now.

Serves 4

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Posted on 16 March 2011 by tomatocasual.com

Chicken Breasts with Tomatoes, Roasted Garlic and White Wine

By David Harbilas

This dish can be made a number of different ways–with fresh tomatoes, canned, roasted, diced, or peeled and seeded tomatoes.

I opt for peeled and seeded tomatoes, as you get a balance between all the ingredients.

Skin-on chicken breasts provide a bit of crunch, and fresh herbs added at the end, like basil, add a slight kick.

Serves 4

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Posted on 30 April 2010 by tomatocasual.com

Recipe: Chicken Thighs with Tomatoes, Olives, and Oregano

Recipe: Grilled Tomato and Cheese Sandwich — Grilled Cheese Grows Up - Tomato Casual.comBy David Harbilas

Chicken thighs are an under-appreciated cut of the bird, and the reasons are fairly clear.

They are a stewing cut, they have a little more fat than the breast, and they aren’t as pretty as white meat.

Yet when treated for what they are, thighs are a truly great cut.

What is the thigh? It’s the lower portion of the leg closest to the body, and it has more meat than the rest of the leg. It also does not have as many tendons, which makes it easier to eat and a lot healthier. Plum tomatoes work best in this preparation, as they hold their shape over a long period of cooking and add texture.

Serves 4

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