This summery chicken-tomato-mélange’s miraculous qualities have all the hallmarks of a braise—the fall-apart tenderness and well-developed, concentrated sauce—without having to sear anything first or spatter your stovetop or do … much at all. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8
Ingredients (Serves 4)
4 chicken leg quarters
1 pinch sea salt & freshly ground black pepper, to taste
1 big bunch fresh basil, leaves picked, stalks finely chopped
2 big handfuls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered
1 whole bulb garlic, broken into cloves
1 fresh red chile, finely chopped, or a big pinch of dried chile flakes
1 splash olive oil
1 14.5-ounce/410 g can cannelini beans, drained and rinsed (optional)
2 handfuls new potatoes, scrubbed (optional)
FULL RECIPE ►► https://f52.co/2ONoWZC
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