Chicken Thigh Bake

I was inspired by the show Jamie At Home for this dish. It is easy to prepare and works great for a fairly quick work night dinner. A beauty of this is that you can use pretty much whatever veggies you'd like. The same is true of the herbs.

I boiled some new potatoes and reconstituted some dried tomatoes in another pan of boiling water. I tossed in a couple cubes of frozen basil puree for good measure. When the potatoes were tender, yet still firm, I removed them from the water. The tomatoes and basil were drained through a fine strainer.

On to the chicken. I cut a package of skinless and boneless thighs into hunks slightly bigger than bite-size. Maybe even a little bigger than that. I placed the chicken in a frying pan with some olive oil and let it go until it was nearly cooked through. This took 10-15 minutes.

While the chicken was frying, I took a bundle of asparagus spears and cut them into one-and-a-half inch pieces. I set the spear tips aside.

In a mixing bowl I combined the potatoes, tomatoes, basil, chicken and the asparagus (except the tips). I splashed in some red wine vinegar, some black pepper and some olive oil. Mix thoroughly. Gently.

This is spread evenly in a baking dish. Then I scattered the reserved asparagus tips over the top. A drizzle of olive oil over everything and into a 400° oven for 45 minutes and it's dinner time.

This came out absolutely spectacular. Susie and I both loved it. We still do.

Bon appétit!