Chicken with Slow-Roasted Tomatoes and Cheesy Grits Recipe | Food & Wine

Chicken with Slow-Roasted Tomatoes and Cheesy Grits

Recipe by Marcia Kiesel

(48 people have added this recipe to their favorites.)

As an accompaniment to her exceptionally crisp-skinned chicken, Marcia Kiesel roasts tomatoes until they’re tender and sweet. She cleverly uses some of the tomatoes to enrich the savory jus.

Pairing Suggestion

Rosé sparkling wines tend to be fuller-bodied and more fruity than white ones. They are usually made by adding a small amount of red wine to white before secondary fermentation (the additional fermentation in the bottle that produces bubbles). Since they’re robust, rosé sparkling wines go well with dark meat like chicken thighs or rich Mediterranean flavors. Look for the 2005 Marquès de Gelida Cava Brut Rosé Reserva ($16), the 2005 Llopart Rosé Brut Reserva ($20) or Schramsberg’s Mirabelle Brut NV ($25).

Chicken with Slow-Roasted Tomatoes and Cheesy Grits

Recipe by Marcia Kiesel

Chicken with Slow-Roasted Tomatoes and Cheesy Grits

Recipe by Marcia Kiesel

slideshow More Roast Chicken Recipes

Cooking Guides

Visit our Chicken Cooking Guide

Slideshows

Find 10 more recipes in our Mother's Day slideshow.
Find 10 more recipes in our Roast Chicken slideshow.
Find 7 more recipes in our Rosé Champagne Pairings slideshow.
Find 12 more recipes in our Wine Pairings for Chicken slideshow.

Email this recipe

Print this recipe

© Dana Gallagher

Chicken with Slow-Roasted Tomatoes and Cheesy Grits

ACTIVE: 30 MIN
TOTAL TIME: 3 HRS
SERVINGS: 4

Ingredients

8 plum tomatoes, halved lengthwise
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
4 large rosemary sprigs
One 3 1/2-pound chicken
2 white onions, cut into wedges
1/2 cup dry white wine
Creamy Cheese Grits

Directions

Preheat the oven to 350°. On a rimmed baking sheet, toss the tomatoes with 2 tablespoons of the oil and season with salt and pepper. Turn the tomatoes cut side down and scatter the rosemary around; bake on the bottom shelf of the oven for 1 hour and 15 minutes, or until very soft and starting to brown. Let cool, then discard the skins.
Meanwhile, in a roasting pan, rub the chicken all over with 1 tablespoon of the oil and season with salt and pepper. Scatter the onion wedges around the chicken, drizzle with the remaining 1 tablespoon of oil and season with salt and pepper. Roast the chicken and onions in the upper third of the oven for 1 hour and 10 minutes.
Increase the oven temperature to 450°. Add the wine to the pan and roast the chicken for about 20 minutes longer, until the onions are well browned and the chicken is golden and the cavity juices run clear. Pour the cavity juices into the pan. Transfer the chicken and onions to a platter; let the chicken rest for 10 minutes.
Set the roasting pan over moderately high heat and add 4 of the tomato halves and 1/2 cup of water. Simmer, scraping up any browned bits and mashing the tomatoes, until reduced by one-third. Strain the jus into a saucepan and season with salt and pepper. Carve the chicken and serve with the tomatoes, onions, tomato jus and Creamy Cheese Grits.

Serve With

Chicken with Slow-Roasted Tomatoes and Cheesy Grits

Easy to make and absolutely delicious! I served mine with wheatberries cooked with some chicken broth, carrots, radish and onions.

Posted by: vbabe on July 10, 2009

From Pairing of the Day: February 2009, Cooking at Home: Weeknight Dinner Deluxe, The Best Beer Can Chicken Recipes
Published February 2009

MARKETPLACE

Visit our other American Express Publishing sites:: Travel + Leisure; Departures; T+L GOLF; T+L Family; Skyguide; Executive Travel

View Website Terms and Conditions and Privacy Statement of American Express Publishing Corporation. Users of this site agree to be bound by the terms of the American Express Publishing Corporation Website Terms and Conditions. Copyright © 1997 - 2009 American Express Publishing Corporation. All Rights Reserved.

206