Ingredients:
1 1/2 - 2 lbs chicken (portions from a whole hen or boneless thighs)
2-3 cloves of garlic, minced
1 yellow onion, sliced into wedges
2-3 medium heirloom tomatoes, diced or quartered
1/4 cup balsamic vinegar
Chopped fresh basil (optional)
Sea salt and pepper to taste
2-3 Tbs olive oil
Serve with cooked quinoa, pasta or brown rice
Method:
Place all ingredients in a baking dish and combine well. I like to use my hands to massage the tomato mixture into the chicken. The acids from the tomatoes help to tenderize the meat, so if you want to cover and refrigerate the mixture for up to 24 hours, you can prepare this part ahead of time. When you are ready to bake, place the chicken and tomato mixture in a preheated oven set at 375 degrees. Bake uncovered for one hour, (or longer if you want the juices to reduce). Serve with cooked quinoa, pasta or brown rice.