Baked Chicken with Tomatoes

** This is a Jamie Oliver recipe.  He really just throws things together and makes it work.  But this is one that, when I tweaked it, really is just a throw it together, put it in the oven and wait for the deliciousness to be done. 

4 Chicken legs – skinless

3 chicken thighs – skinless

1 onion – cut in thin slices

1 pint grape tomatoes – halved
3-4 medium tomatoes quartered or 8+\- Compari tomatoes halved

1 whole bulb garlic – cloves separated and peeled.

1 jalapeno – seeded and minced

12+ basil leaved – chopped (more basil is better…just depends on the leaf size)

1 tsp dried oregano

½ cup white wine

Salt and Pepper to taste

1.     Preheat oven to 350.

2.     Liberally salt chicken with salt and pepper.  Place the chicken in a large Dutch oven over medium-high heat and brown on all sides in batches.  Remove chicken and set aside.

3.     Reduce heat to medium.  Saute onion and jalapeno in pan 5-7 minutes.  Add ½ cup white wine to deglaze, scraping up any brown bits.

4.     Add remaining ingredients, including browned chicken.  Bake at 350 for 1.5 hours, stirring once half way through.

5.     Debone chicken and return to pan.  The garlic will be in tact, but take a spoon and mash up the cloves if you can find them.

6.     Serve with crusty bread.

** This one can also be made into a stew.  Remove the chicken after its cooked and shred, then return to the pan and simmer over low heat on the stove for an additional 20 minutes.  If you wanted to use a breast instead of dark meat, I recommend the stew method as the breast has a tendency to dry out.