|Extra virgin olive oil||1⁄4 Cup (4 tbs) (Plus More As Needed)|
|Chicken pieces||3 1⁄2 Pound, cut into 10 pieces (1 Piece)|
|Onion||1 Large, cut into eights|
|Unsalted butter||2 Tablespoon, cut into thin slivers|
|Ripe plum tomatoes||1 Pound, peeled and cut in half (About 8)|
|Ground black pepper||To Taste|
1. Preheat the oven to 400 degrees F. Lightly oil a 13 x 9 x 2-inch or similar casserole.
2. In the casserole, arrange the chicken pieces and onions. Push the bay leaf and rosemary between the chicken and onions. Dot the casserole with the slivers of butter. Arrange the cut tomatoes, cut side down, attractively around the chicken. Pour 1/4 cup of olive oil over everything, then finally, season with salt and pepper. Bake until the chicken is golden brown, the edges of the onion are blackening and the sauce is bubbling, about 1 1/2 hours. Discard the bay leaf and rosemary sprigs if you can find them easily, and serve hot.
Image and Recipe © Clifford A. Wright
This recipe is excerpted from the book Bake Until Bubbly by Clifford A. Wright.For more information or to purchase the book, please visit CliffordAWright.Com.