Is this one a cheat? Not sure. Obviously the chicken didn’t come from my CSA. but the roots did. OH ROOTS!
I promise I will get better at photography one of these days. Really.
I know lots of health-fanatics freak the hell out about chicken skin, but the truth is, friends, a 12-ounce bone-in, skin-on chicken breast half contains only 2.5 grams of saturated fat and 50 calories more than the same sized portion of boneless skinless chicken breast. And it sure tastes a lot better. Check it out. So this health-fanatic works it into dinner sometimes.
If I was really worried about the calories, I could just drink 1/4 of a beer less than I usually do. But who wants to do that?
Anyway, this was good. Like eating much-healthier wings.
1 tbs of veg oil
2 bone-in skin-on chicken breasts
1/2 cup of diced, stewed, whatevered tomatoes
1 cup of Frank’s or your preferred hot sauce
Roasted mixed root veggies (I roasted them a few days ago, remember?)
- Preheat oven to 400 degrees.
- Heat oil in a cast iron skillet, or other oven-safe contraption, over med-high heat. Place the chicken breasts in the pan skin-side-down and let them brown for 5-7 minutes.
- Meanwhile, mix the tomatoes and hot sauce in a bowl. I gave it a few pulses with an immersion blender so it had an even consistency, but that’s personal preference. Some people like tomato chunks, and that’s OK.
- When the chicken has browned, flip them over, add the hot sauce mixture and stick it in the oven for 25-30 minutes, or until its reached an internal temperature of 160 degrees. You know, so you don’t get food poisoning.