I call this the 'chicken dish' as we throw a bunch of ingredients into a large braising pan (if you don't have a braising pan, any large oven proof pan or pot with a lid will do.  http://www.lecreuset.ca/en-ca/Product/Enameled-Cast-Iron/Enamelled-Cast-Iron/Braiser/ and toss it in the oven......

Ingredients

1 package cherry tomatoes

1 fennel bulb

¼ brown bag of button mushrooms

4 carrots

1 large yellow onion

8 Chicken thighs (Boneless skin on)

Salt and Pepper

Feta cheese (preferably goat)

Parsley 

Olive oil

 

Directions:

Turn oven to 400 degrees F

Dice vegetables (not the tomatoes) into big chunks and set aside in a separate bowl

Season chicken with salt and pepper

Get pan nice and hot and add 1 tbsp of olive oil

Sear all of the chicken breast  (about 2-3 minutes a side) starting with the skin side down

Once they are browned remove to a plate or bowl and set aside

Add onions and sauté for 3-4 minutes

Add the remaining vegetables, not including the tomatoes, and sauté for another 4 minutes

Turn the pan off and place each chicken thigh on top of the sautéd vegetables in the pan and then top with the cherry tomatoes.  Put the lid on and toss it in the oven for 45 minutes.

Remove from the oven and serve over barley* that has been prepared in chicken stock. Top with fresh parsley and crumbled feta cheese.

*For the Barley, prepare as per the back of the package but substitute chicken stock over water to add more body and flavor.  Finish with salt and pepper and a handful of grated parmesan cheese if on hand.

 

 

Enclosure