With fall weather creeping in a little more every day, I decided it was time to cut the green tomatoes in the garden. I cut the smaller green tomatoes and leave the large ones hoping that they’ll ripen in the next week or two. And then, what to do with all the cut green tomatoes?? Oh, there are the usual fried green tomatoes, and mock apple pies, but I’d never made a green tomato sauce. This dish was a must-try.
Recipes like this are the reason why I love this cookbook. It tastes so sophisticated and delicious, but is so simple and easy to pull together. We served this dish as a company dinner, and it was one of the easiest company dinners I’ve ever made.
I didn’t feel like cutting chickens, or hanging around at the meat counter to have the butcher cut them, so I used about 6 pounds of chicken thighs and legs (bone-in and skin-on).
All of the grown-ups at the table, and about half the kiddos, thought the sauce was delicious and unique. No one will ever guess what you made it from. And pretty please, don’t skimp on the cream. It just won’t be delicious made with skim milk. Eew.
Source: The Art of Real Food by Joanne Neft and Laura Kenny
Course: Main Course (Chicken)
- 4 cups green tomatoes small diced
- 1 Tbs honey
- 1/2 cup water
- 2 Tbs butter
- 2 Tbs olive oil
- 2 chickens cut into 8 pieces each
- salt and pepper to taste
- 1 cup cream
- 2 Tbs fresh tarragon chopped
- 4 Tbs Parmesan cheese shaved
- Preheat oven to 350 degrees.
- In a small pot, cook tomatoes with honey and water 30-40 minutes. Puree until smooth. Mix in cream and tarragon. Set aside.
- In a large saute pan, heat butter and oil. Season chicken lightly with salt and pepper, and sear until golden brown. Transfer chicken to a large baking dish.
- Pour tomato puree over chicken pieces. Bake at 45-60 minutes, until chicken is cooked through. Garnish with Parmesan cheese and tarragon.