Tender and Crisp Chicken Legs with Sweet Tomatoes

Tender and Crisp Chicken Legs with Sweet Tomatoes
Serves 4

Ingredients:
4 chicken legs, jointed

To taste, sea salt and freshly ground black pepper

A big bunch of fresh basil, leaves picked, stalks finely chopped

2 big handfuls red and yellow cherry tomatoes, halved, and ripe plum tomatoes, quartered

1 whole bulb of garlic, broken up into cloves

1 fresh red chili, finely chopped

As needed olive oil

1-14oz can cannellini beans, drained (optional)

2 handfuls new potatoes, scrubbed (optional)

Instructions:
- Preheat your oven to 350 degrees.
- Season your chicken pieces all over and put them into a snug-fitting pan in one layer.
- Throw in all the basil leaves and stalks, then chuck in your tomatoes.
- Scatter the garlic cloves into the pan with the chopped chili and drizzle over some olive oil.
- Mix around a bit, pushing the tomatoes underneath.
- Place in the oven for 1 ½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
- You can add some drained cannelini beans or some sliced new potatoes to the pan and cook them with the chicken, or you can serve the chicken with some simple mashed potato.
- Squeeze the garlic out of the skins before serving.
- You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bow of linguini or spaghetti and serve at once.

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Peppercorn Family Steak – London Broil

Peppercorn Family Steak – London Broil

Top Round – Approx. 3 lbs. – 1 ½ inch Thick

2 teaspoons of unseasoned meat tenderizer
2 tablespoons of minced onions
2 teaspoons of thyme
1 teaspoon of marjoram
2 bay leaves – crushed
1 cup of vinegar
½ cup of salad oil
3 teaspoons of lemon juice
¼ cup of coarsely crushed peppercorns

Pierce meat well with a large fork on both sides.

Score meat diagonally approx. ¼ in. deep on both sides in a criss-cross pattern about 1 inch apart.

Sprinkle meat evenly on both sides with meat tenderizer.

Place in a shallow baking dish or zip lock bag.

Mix the minced onion, thyme, marjoram, bay leaf, vinegar, salad oil and lemon juice in an appropriate container.

Pour mixture over and around meat and marinate in the refrigerator for at least 10 -12 hours. Rotate occasionally to marinate evenly. I’ve marinated for up to 2 days with excellent results.

Let stand at room temperature for 1 – 2 hours before cooking.

When ready to grill, remove meat from marinade and season evenly on both sides with peppercorns.

Grill over HOT coals on both sides until done to your liking, approximately 8 – 10 minutes on each side. DON’T OVERCOOK.

To serve, place on carving board and slice diagonally into ¼ – ½ inch thick slices.

ENJOY!

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