Chicken Dinner


Chicken Dinner


  • 2 tablespoons Pesto Olive Oil
  • 4 Chicken Legs or Breast skin on and bones in
  • 2 cups Onion diced
  • 1 tablespoon Thyme or Oregano, Rosemary or Basil freshly chopped
  • 1 ½ tablespoons Cajun Seasoning
  • 2 tablespoons Garlic chopped
  • 2 x 28 ounces can Tomatoes peeled and seeded
  • ¾ cup Tomato Puree
  • 1 x 28 ounces can Cannellini Beans drained
  • ½ cup pitted Kalamata Olives


Preheat Oven to 375ºF / 190ºC

  • In an oven proof, Dutch Oven, sauté the onions in a couple tablespoons olive oil until light golden brown.  
  • Rub the chicken with the olive oil and dust both side with salt and Cajun seasoning.  In a frying pan sauté the chicken until golden brown on both sides.
  • Back in the Dutch oven, add the garlic and thyme.  When fragrant add the tomatoes and the tomato puree.  Cook for a few minutes and add the beans. Mix well and add the chicken on top and bake in the oven until the chicken is cooked (30 to 45 minutes).
  • Just before you finish cooking the chicken add the olive to get them hot.


For the Pesto Olive Oil:  click here
For the Cajun / Creole Seasoning:  click here
For the Staub Dutch Oven:  click here
For the Woll Non-Stick Fry Pan:  click here
For the Laser Thermometer:  click here
For a Signed Chef Jean-Pierre Cookbook:  click here