Created by: QueenBea
Created on September 3, 2014
Categories: Fresh Tomatoes, Dinner, Main Dish, Casseroles, Poultry, Chicken, Fruit, Tomato, Native American, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Birthday, Entertaining, Fall/Autumn, Father's Day, Mother's Day, Regional Holiday, Romantic Dinner, Summer, Valentine's Day, Winter, Weeknight Meals, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Wine, Bone-in Pieces, Spring (more)
Chicken and Tomato Casserole
"This is a great way to use up all those extra tomatoes during tomato season. I use Chef shapeweaver's #recipe10575 in this recipe, it is a tasty seasoning mix we really enjoy."
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Prep Time: 10mPT10M
Cook Time: 70mPT70M
- 12 to 16 ounces chicken (two 6 to 8 ounces each pieces bone in skin on chicken)
- 1/4 cup white wine
- 1/2 pound cherry tomatoes (or grape tomatoes)
- 2 cloves garlic, pressed
- 1/2 yellow onion, chopped
- 2 bay leaves
- 1 1/2 teaspoons Emeril’s Essence
What You Will Need
No special items needed.
Spray a small casserole dish with non-stick spray and add the chicken pieces.
Add the onion, tomatoes, garlic and bay leaves.
Pour in the wine and sprinkle everything with the seasoning.
Cover and cook in a pre-heated 350 degree Fahrenheit oven for one hour; remove cover and cook for another 10 to 15 minutes to crisp the skin.
Serve over cooked quinoa, rice or millet. I like to drizzle some of the juices over the cooked grains.
- Serving Size: 1 (358.2 g)
- Calories 212.1
- Total Fat - 3.9 g
- Saturated Fat - 1 g
- Cholesterol - 408.2 mg
- Sodium - 128 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 2.6 g
- Sugars - 4.7 g
- Protein - 31.8 g
- Calcium - 61.5 mg
- Iron - 5.6 mg
- Vitamin C - 26.7 mg
- Thiamin - 0.1 mg