John Myers
Ingredients for 2 servings:
- 1 package of chicken pieces, seasoned ready to cook
- 1 can of tomatoes
- 1 package of mushrooms, brown, fresh
- 2 cloves garlic
- 1 onion(s), red
- 4 sprig(s) thyme, fresh or rosemary
- 8 capers
- Salt and pepper from the mill
- Tabasco
- e.g. toast bread
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
simple, quick, uncomplicated and very tasty
First, place the canned tomatoes in an ovenproof dish. Halve each one using a spatula and arrange them in the dish. Then, arrange the fresh, thoroughly scrubbed mushrooms evenly on top of the tomatoes, heads up. Peel the red onion, chop it roughly, and arrange it in the dish along with the capers. Press the mushrooms, onion pieces, and capers into the tomato liquid as far as possible to ensure at least half of them are covered. Peel the garlic cloves, thinly slice them, and scatter them evenly over the contents of the dish. Season with a little salt and freshly ground pepper (simply grind it all over the dish) and add a few dashes of Tabasco (if desired). Arrange the chicken pieces evenly in the dish, skin-side up. Make sure the underside is well submerged in the tomato liquid, leaving only the skin exposed. Finally, generously scatter the thyme sprigs over the chicken pieces. They add a necessary kick during baking (I serve them as a focal point, but they’re left out during the meal). Place the casserole dish in the preheated oven (180°C fan/convection oven) and roast uncovered for about 1 hour 15 minutes. Serve on plates while still very hot and enjoy.
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