Italian Garlic & Tomato Chicken Recipe

Welcome back once again to howtocookgreatfood.com. If you haven't please subscribe to our channel by clicking that red button. Okay let's get on with this beautiful chicken. I've got some legs here, chicken legs. I've cleaned them really well. Skin's on, the bone is in. I'm going to go straight in with some salt and pepper. I'm using a black pepper and a little bit of sea salt. There you go. Up here I've got a little bit of dried oregano or oregano as our friends in America say and a little bit of dried basil. Okay one bay leaf and that goes there. Quality olive oil. Let's pour some of that over there. Beautiful. Right garlic. I've got, we're going to put a lot of garlic in that amount. That's a tablespoon of finely chopped garlic. Huge amount. We really want the garlic to come out in this dish. Simply my hands are clean. In I go and we're just going to mix this around. Now what I want to do is I want to leave this for at least two hours. Let that garlic really get in to all of our chicken. So shrink wrap or cling film over the top into the refrigerator. Minimum two hours. Overnight would be absolutely divine and if you want you can cook straight away but it just won't be quite the same. We just need a little bit of time to kind of get some of them juices happening there. So I'll be back in two hours and I'll see you then. Okay let's get moving. I've got a decent sized pan here. The heat's on. Nothing in it. I'm not putting any oil in because our chicken, don't forget, has been in that olive oil. So what I'm going to do, place in our chicken. There's the balance of our marination. Let's pop that baby in. The rest of that garlic and olive oil there. I'm on a kind of medium heat. I don't want to fry the life out of these because they'll just burn on the outside and won't be cooked in the centre. So fairly low. Let's cook these for about five minutes, a couple of minutes each side basically with the lid off. Take a look then and we'll get the lid on. So I'll be back in five. So here we are. These have just been cooking just for a few minutes, not that five minutes. I've turned them over a couple of times. Fairly gentle heat and they're nowhere near done. You know that. We've just kind of got a little bit of the flavour and kind of round them up slightly. But optional this is. I'm just going to add in a little bit of dried red chilli. Completely optional, I can tell you that for you. Now what I'm going to do is I'm going to go in with some lovely red onions, sliced. Quite a few there. Simply, we're going over the lid. Keep your eye on it. I'll be back in five minutes. See you then. So let's jump in now and take a look. This is looking fantastic. Our onions are cooking but not browning that much. They've just turned that kind of really nice and white. I don't want to burn them. Now some sliced fresh tomatoes. In they go. I prefer to use fresh tomatoes than tinned and puree and that kind of other stuff. Just keeps it a bit more natural. A little bit of juice of the tomatoes. Now the riper your tomatoes the better. What we're going to do, the lid's going to go back on. We're going to cook this and the steam that it's created is going to break them down and give us a little bit of a sauce. Now depending on how juicy they are the tomatoes, I don't know myself yet, we may add a splash of water or not. I'll be back in about five or six minutes. Okay let's have a look. Let me just get a little bit of steam out of there so it doesn't go on the camera lens. Right, there you go. As you can see they're breaking down really nicely. Now's the time to give them a good mix. Now these look juicy enough to me. I'm not going to add any water. I don't want a big big sauce happening here. Mix them around. Let them break down a little bit. Now I'm going to lower the heat to a simmer. The lid's going to go back on. I'm going to simmer this away now for about 10 minutes. See you then. Okay in we go, final stage. It's looking absolutely delicious to me. The chicken is cooked nicely. I'm just going to finish this off with a few green olives. I just want to add a nice little flavour. You could add some fresh basil now, some parsley. Check that for salt. I think it's fine. I've had a little taste myself already. This is delicious with some pasta. Hope you enjoy it. See you again next time. Don't forget to subscribe to our channel. Take care.