Let’s be honest here about grilling and entertaining. Food that is hot off the grill is fantastic for everyone but the host, who is typically tied to said grill. If you really want to relax, it’s all about food that can be cooked long and slow with minimal effort and is very, very hard to mess up. Bonus points if it is good as leftovers. Some dishes that come to mind are crock pot pulled pork or carnitas and the king daddy of all picnic food: Chicken Marbella.
In case you have never met Chicken Marbella trust me when I say it is magical. It’s a Mediterranean classic, that even the most Mediterranean-averse eaters still love. That’s the magic. The only downside of Chicken Marbella is the long marinating time, and the longish list of ingredients.
With that in mind, this recipe is darned near perfect. It involves chicken that falls off the bone, and as much fresh basil tomatoes as you can handle. Even better, it takes easy to an impressively idiot-proof level. Any recipe that includes “throw” and “chuck” in the instructions has a place in my heart. With this recipe, and the supply of fresh corn coming your way, you’ve got summer dinners for any size crowd handled. While you’re figuring out what to do with your spare time, whir up a batch of ABC Summer Sauce to have on hand for the leftover chicken, veggies, pizzas, sandwiches, etc. I can’t count the number of times I’ve made it this summer, and it always gets raves.
Special slacker note: In three tries I have been foiled by bad pictures with this dish, but that hasn’t stopped me before. Honestly, though, a dish that makes even raw chicken looks somewhat pretty deserves some respect. Here’s hoping you get to step away from the grill and enjoy your summer evenings while they last!
Summer Simmer Chicken
AKA Jamie Oliver’s Tender and Sweet Chicken Legs with Sweet Basil and Tomatoes
- 4 higher-welfare chicken leg quarters
- Sea salt & freshly ground black pepper
- 1 big bunch fresh basil, leaves picked, stalks finely chopped
- 2 big handfuls red and yellow cherry or grape tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered
- 1 whole bulb garlic, broken into cloves (less works too)
- 1 fresh red chile, finely chopped, or a big pinch of dried chile flakes
- Olive oil
- One 14.5-ounce/410 g can cannelini beans, drained and rinsed (optional)*
- 2 handfuls new potatoes, scrubbed (optional)*
* I’m all for keeping it simple without the beans and potatoes, but if you need to extend the feeding power this is a great way to do it.
- Heat your oven to 350°F (180°C). Season your chicken pieces all over with salt and pepper and put them into a snug-fitting pan in one layer, skin side up. Throw in all the basil leaves and stalks, then chuck in your tomatoes. Scatter the garlic cloves into the pan with the chopped chile and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven, uncovered, for 1 1/2 hours, turning any of the exposed tomatoes halfway through, until the chicken skin is crisp and the meat is falling off the bone. If after an hour or so the skin isn’t crisping to your liking, you can turn up the heat and switch to convection, or just blast it under the broiler for a bit at the end, rotating the pan occasionally and watching closely, until you get the skin as brown as you like. Just don’t let the sauce simmer too vigorously or the meat might toughen up.
- If you fancy, you can add some drained cannelini beans or some sliced new potatoes to the pan along with the chicken. Or you can serve the chicken with some simple mashed potato. Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish—remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.