Chicken leg quarters are cooked and seasoned, then topped with canned tomatoes, mushrooms, pasta sauce, and grated cheese, baked, and served with Parmesan-Basil Rice.
Ingredients4 chicken leg quarters, with skin on
Nonstick spray
1/2 bell pepper, diced
4 cloves chopped garlic, or 1 Tbsp. minced garlic, or 1 tsp. minced dried garlic
1 Tbsp. butter
1 can of chopped or stewed tomatoes, or 1 can of chopped tomatoes and peppers (and may omit the diced pepper)
Dried Italian seasoning (to taste)
Poultry seasoning or sage (to taste)
1 4-oz can mushroom pieces and stems, drained
1 tablespoon minced dried onion or 1/4 cup chopped raw onion
1 jar non-meat pasta sauce or crushed tomatoes with basil and oregano
Block romano cheese or grated romano cheese
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Parmesan-Basil Rice:
Hot cooked rice for 4 servings
1 tbsp butter
1/4 cup Parmesan cheese
1 tbsp dried basil (or as desired)
Method
Pan fry chicken in a large pot or skillet coated with nonstick spray, bone-side down first, then turn and cook until skin is brown but not too crispy, and chicken is no longer pink inside. Remove chicken; saute pepper and garlic in 1 tablespoon butter. Grease a roasting pan with nonstick spray. Add part of the can of chopped tomatoes; place leg quarters on top. Season chicken with Italian seasoning and poultry seasoning or sage to coat lightly. Sprinkle drained mushrooms, remainder of tomatoes, onion and the cooked pepper and garlic over the chicken. Cover dish and let sit in refrigerator for 1 hour or up to two days. Drizzle desired amount pasta sauce on top; sprinkle some grated cheese over top. Cover and bake at 350 degrees about 30 minutes. Uncover and bake 15 minutes more. Sprinkle with more grated cheese (to taste) and serve over white rice or Parmesan-Basil rice: (http://rolivera.com/recipes/node/8)
Serve with some fresh garlic bread and a salad with fresh spinach or desired healthy greens.
Notes: Simple, yet elegant. I tripled this recipe, let it chill for two days while I made lasagna, then served it with the lasagna, the Parmesan-Basil rice, quartered corn on the cob, a fresh salad and garlic bread, for an 83rd birthday party.
Number of Servings: 4
Source: welles_c