Doesn’t food taste best when one uses fresh seasonal produce? This dish takes advantage of the tastebud popping flavors of summer tomatoes, basil, and sweet fingerling potatoes, all in a fruity Pinot Grigio sauce. The fingerling potatoes remind me of those I ate in Ireland. I made this for Bob the other night and we had the leftovers for lunch. I don’t have a fancy name for it as it’s just something I whipped up from what was in the refrigerator. If you note the Italian influence, I’m sure it’s due to the 25 years we lived in New Jersey. The ethnic food in NY and NJ is abundant and wonderful but the Italian food is divine!
Basil is one of my favorite culinary herbs and extremely easy to grow. For whatever reason, it was once believed that it grew best if one cursed and carried on while sowing it. In fact the French “semer le basilic” or sowing basil means to rant. So if you are in a bad mood and need to vent….sow some basil!
Summer Chicken Tomato Basil with Potato Fingerlings Recipe
Serves: 4 people
3 chicken legs and thighs attached
2 Tablespoons extra virgin olive oil
1 Tablespoon butter
½ teaspoon salt
½ teaspoon pepper
4 cloves garlic, peeled and cut in halves
½ large or 1 small onion, chopped
2 tomatoes, cut into eighths
¼ cup fresh basil (use 1/8 cup if dried)
1 ½ cup Pinot Grigio wine (I used a bottle of $6 Barefoot brand and it was perfect)
1 Tablespoon capers
12 red potato fingerlings, washed and cut into halves
Wash the chicken. Pat dry. Season chicken with salt and pepper. Heat oil and butter in a skillet and brown the chicken on both sides (about 5-6 minutes each side). Put the garlic and onions in the pan and cook briefly (about a minute). Add the tomatoes and white wine and cook for approximately 15 minutes, turning the chicken periodically. Add the capers, potatoes, and basil. If the sauce is getting thick, pour more wine in. Cook another 10 minutes or until a fork goes into the potatoes smoothly. Remove the chicken and separate the legs from the thighs. Arrange the potatoes around the chicken. Pour the sauce over everything.