This chicken-tomato-mélange's miraculous qualities have all the hallmarks of a braise—the fall-apart tenderness and well-developed, concentrated sauce—without having to sear anything first or spatter your stovetop or do ... much at all. SUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8Ingredients (Serves 4)4 chicken leg quarters1 pinch sea salt & freshly ground black pepper, to taste1 big bunch fresh basil, leaves picked, stalks finely chopped2 big handfuls red and yellow cherry tomatoes and ripe plum or beefsteak tomatoes, cherry tomatoes halved, plum tomatoes quartered1 whole bulb garlic, broken into cloves1 fresh red chile, finely chopped, or a big pinch of dried chile flakes1 splash olive oil1 14.5-ounce/410 g can cannelini beans, drained and rinsed (optional)2 handfuls new potatoes, scrubbed (optional)FULL RECIPE ►► https://f52.co/2ONoWZCCONNECT WITH FOOD52Web: https://food52.comFacebook: https://www.facebook.com/food52Instagram: https://www.instagram.com/Food52Pinterest: https://www.pinterest.com/food52Twitter: https://twitter.com/Food52Food52 newsletter: https://f52.co/newsletterABOUT FOOD52As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
