1 can (28 oz/796 mL) tomatoes 1
1 can (5-1/2 oz/156 mL) tomato paste 1
2 white onions, thickly sliced 2
1/4 cup olive oil 50 mL
10 to 12 chicken thighs (bone in, skin on) 10 to 12
or 6 to 8 chicken breast (bone in, skin on)
(about 3-1/2 lbs/1.75 kg)
1 to 2 bulbs garlic, chopped (or to taste) 1 to 2
1 tsp Kosher salt 5 mL
8 to 12 medium red or white new potatoes 8 to 12
1/4 cup chopped fresh basil 50 mL
2 tbsp chopped fresh rosemary 30 mL
1-1/2 cups crème fraiche or sour cream 375 mL
Preheat oven to 375ºF (190ºC). After reaching temperature, heat for 10 minutes then reduce heat to.
Drain tomatoes, reserving juice. Set tomatoes aside. Stir juice into tomato paste; set aside.
In large roasting pan, spread onion slices in a single layer. Drizzle with half of the oil. Rinse chicken and pat dry. Place in a single layer over onions. Sprinkle with garlic and salt. Place potatoes, cut side-down, on top of chicken. Sprinkle with half of the basil and rosemary. Top with tomatoes and pour over tomato juice mixture. Drizzle with remaining olive oil.
Cover with lid or foil and bake for 10 minutes. Reduce oven temperature to 325ºF (160ºC) and bake for 50 minutes longer. Uncover and bake for 20 to 30 minutes longer or until chicken is no longer pink inside and potatoes are tender. Sprinkle with remaining basil and rosemary. Spread with crème fraiche. Bake for 5 minutes longer or until topping is heated. Makes 6 servings.
Pebbles Rothschild #56
8 cups cubed peeled watermelon rind 2 L
(about 1/2 medium)
1/2 cup pickling salt 125 mL
3 cups granulated sugar 750 mL
2 cups white vinegar 500 mL
10 cinnamon sticks, broken in half 10
1 tbsp whole black peppercorns 15 mL
In large crock or stainless steel container, sprinkle watermelon rind with salt. Pour in enough cold water to cover. Place plate on top to weigh rind down and cover container. Let soak in a cool, dark place for at least 12 hours or up to 24.
Drain rind, rinsing twice under cold running water. Transfer to large stainless steel pot and pour in enough cold water to cover. Bring to a boil. Boil gently until fork tender, about 10 minutes. Drain well and return to pot.
Pickling liquid: Meanwhile, in separate saucepan combine sugar, vinegar, cinnamon sticks and peppercorns. Bring to boil, stirring until sugar is dissolved. Boil for about 5 minutes. Pour over drained rind in pot and return to boil. Reduce heat and simmer, stirring occasionally, for about 30 to 60 minutes or until rind is translucent.
Using tongs, place a couple of cinnamon sticks and a few peppercorns into bottoms of two 2-cup (500 mL) sterilized canning jars. Using a slotted spoon, spoon rind into jars, leaving 3/4-inch (2 cm) headspace. Ladle liquid into jars, leaving 1/2-inch (1 cm) headspace. Wipe rims and seal with prepared two-piece lids. Process in boiling water bath for 10 minutes. Let jars cool on rack for 24 hours. Refrigerate any that do not seal. Let pickles stand for 3 weeks before eating. Makes 4 cups (1 L).
Tip: This recipe can be doubled to make four jars of pickles. Use a large shallow pan to simmer pickles for even cooking.