I got the idea from Donna Hay, who is the brilliant Australian cook with an empire something like Martha Stewart's. Down Under, of course, the season is wintry. Considering what's going on outside, food for chilly weather seemed appealing.
The great thing about this dish is that you don't brown the chicken. Just put all the seasonings -- I used a sprinkle of sea salt, maras pepper, lemon slices, black olives, small tomatoes, and thyme -- right onto the pieces, cover with foil, and send the dish to the oven. Two hours later, you've got a fine meal.
Chicken with lemon, thyme, and tomatoes
1 chicken (3 1/2 pounds), cut into 8 pieces
1 1/2 cups white wine
Olive oil (for sprinkling)
Salt, to taste
Maras or black pepper, to taste
5 small tomatoes, quartered
1/2 cup pitted Kalamata olives
1/2 lemon, thinly sliced
1 bay leaf
Handful fresh thyme
1. Set the oven at 375 degrees. Have on hand a 9-by-13-inch baking dish.
2. Arrange the chicken in the dish. Sprinkle with wine, olive oil, salt, and maras or black pepper. Add tomatoes, olives, lemon, bay leaf, and thyme. Cover with foil.
3. Cook the chicken for 2 hours or until it is very tender and no longer pink at the bone. Discard the lemon and thyme. Spoon the cooking juices over the meat.
4. Turn on the broiler. Broil the chicken for 2 minutes or until the skin looks crisp and golden. Sheryl Julian
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ContributorsSheryl Julian, the Globe's Food Editor, writes regularly for the Food section.
Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.
Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.