Really Eating

Martha Stewart Roasted Chicken

Posted in Recipes by Bethany on February 8, 2011

This is one of the only Martha Stewart recipes I’ve ever tried and definitely the only one in my “favorites”. I stumbled upon it while flipping through a friend’s copy of Martha’s Everyday Food magazine and based on the ingredients and the recipe overall, I had a feeling it would be a hit.

The first time I made this, I had no idea to expect tons of SMOKE! Step 1 calls for browning the chicken on both sides and it generated lots of smoke. In preparation, I open the windows, turn on a fan (or two), and try to position my body between the smoke and our smoke detectors… usually works.

This is also the first time I cooked “chicken leg quarters” which can be found for $0.99/lb on a good sale. Plus, it’s dark meat and super moist, delicious!

Here’s the link to the original recipe, although my recipe below excludes the ingredients and steps for the orzo (& chicken breasts): Tangy Chicken with Orzo Pilaf

Ingredients

  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 4 chicken leg quarters (about 3 pounds total)
  • Coarse salt and ground pepper
  • 1 large white onion, diced small
  • 3 garlic cloves, minced
  • 4 plum tomatoes, coarsely chopped
  • 3/4 cup cider vinegar

Directions

Preheat oven to 400 degrees.

In a large Dutch oven or heavy pot, heat 1 tablespoon oil over high. Season chicken on both sides with salt and pepper. In batches, add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes. Flip chicken and cook 3 minutes more. Transfer chicken to a plate. (EXPECT SMOKE!)

Pour off all but 1 tablespoon fat from pot and reduce heat to medium-high.

Add onion and cook until translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper; cook until beginning to break down, about 3 minutes.

Stir in vinegar and return chicken, skin side up, to pot; bring liquid to a boil. Transfer pot, uncovered, to oven and bake until chicken is cooked through, about 30 minutes.

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One Response

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  1. Junia said, on February 9, 2011 at 1:55 pm

    I’ve always wanted to try Thomas Keller’s roast chicken recipe. He’s a poetic writer.
    http://www.epicurious.com/recipes/food/views/My-Favorite-Simple-Roast-Chicken-231348


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