Not exactly quick, but certainly easy. The juices of the vegetables marinate and stew the chicken, and then are reduced back into the vegetables during the second part of the bake. This is a guarantee for fall-off-the-bone meat. When combined with roasted fingerling or yukon gold potatoes (especially hasselback style with some fresh dill), this is a superb supper any time of the year. Also fun to vary the heat of the dish with your pepper choices! If you have favourites in the sugar and salt categories, by all means apply them here. Also, if serving in small portions, a mesclun salad with figs, pecans and warm brie in raspberry-lemon vinaigrette is a lovely starter, if a little nouveau-American gauche. Enjoy.
Recipe posted by starch&dairy