Family Dinner

Sunday

Sunday is usually family night around our house. My parents often come for dinner and my husband and I try to slow things down and appreciate what we are so lucky to have and enjoy our kids. I cook a lot on Sunday for the week ahead and like to get a good dinner going early. The house smells good and I feel the commotion of the house slows down. Often my boys will do puzzles at the table. My husband and I will talk about the past week or the upcoming week and we collectively take a deep breath.

This meal was prepared for my my parents, my mother in-law and father in-law, and my family in honor of my son who just turned two.

Roasted Chicken with Onion, Wine, and Rosemary

Oven Roasted Cherry Tomatoes

Angel Hair Pasta

Often I steer away from pasta and wheat for my own consumption. Pasta is my sons favorite and enjoyed by all my guests. You could serve with roasted fingerling potatoes or rice if you wanted to avoid gluten. Quinoa pasta I have found to be popular with the masses as well.

This meal served 6 adults and two children. Looks impressive but is very easy to assemble and then everything roasts together.

You will need:

* 4 chicken legs and 4 chicken thighs bone in

*2 onions

*6 sprigs of rosemary

*1-2 cups white wine of choice (I chose a dry chardonnay)

*1 pound cherry tomatoes (one plastic container usually is 1 lb.)

*salt & pepper

*olive oil

*1/2 tablespoon of garlic powder

Preheat oven to 350 degrees.

In a glass baking dish I put a layer of round sliced onions. On top I put all the chicken pieces in like a puzzle. I sprinkled salt & pepper and tucked in rosemary sprigs all over. When done I poured in a dry white wine ( 1 1/2 cups until the liquid reaches 1/3 way up chicken).

In a cast iron skilled ( which if you have not noticed I use for everything!) I placed my cherry tomatoes. I love cooking tomatoes or tomato sauce in the skilled. They absorb some iron from the skillet and I always need iron. I sprinkled salt & pepper, rosemary sprigs, and garlic powder all over! I would say 1/2 tablespoon of garlic powder. Pour over the tomatoes 1/4 cup olive oil and 1/2 cup of white wine.

Place both dishes in the over. I like my chicken on the bone (dark meat especially) cooked very well. With all the wine they will be very juicy and not dry. I cook the meat with the skin on to help keep the meat moist, feel free to take the skin off if you do not enjoy the skin. The skins should be puffed up and crispy when you pull this dish out, who doesn’t love that? They will roast in the oven for about an hour and a half. Pull the tomatoes out two or three times and stir them to help them release their juices and cook down.

img_5968img_5979img_5980img_5981img_5982The evening I mixed the tomatoes and juices in with the angel hair pasta. If I were to make it with potatoes, polenta, or rice I would mix in the tomatoes and juices just the same! You could easily just serve the tomatoes next to the chicken. Take out the rosemary sprigs they are not great to chew on and they have done their job flavoring the food.

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