Chicken with Green Garlic, Onion and Tomato

Chicken Baked in Thick Sauce over Pasta

Recipe by Robin

Part of my commitment to eating local foods emerges from my greater desire to conserve natural resources. Less transportation of food equals fewer fossil fuels used in its production. As a longtime conservationist, I’m delighted to see increasing interest in global warming. In particular, I am heartened to see individuals taking responsibility to reduce their “carbon footprints” by minimizing the amount of fossil fuels that they consume, reducing personal contribution to global warming by lowering their production of greenhouse gases.

Simple Sauce Ingredients

Which brings us to my “bakes.” Using the oven, compared with stovetop, microwave or slow-cooker, is costly in terms of greenhouse gases. So whenever I use my oven, I try to bake in quantity. This can mean cooking large quantities that can be used for leftovers with minimal microwaving, cooking several foods at once or in sequence, or a combination. I also like to bake when it is chilly and we plan to be in the house. The oven functions as a room heater, especially if the oven door is left open after the food is ready and the oven turned off.

Seasonal Ingredients for Early Spring

This recipe is an example of a large-scale bake with leftovers. I also made a dish of baked turnips and their greens, but that one’s not ready for prime time sharing yet--such is the nature of experimentation in the kitchen. The chicken with green garlic, however, was successful the first time. The green garlic is not overpowering (especially when reheating the leftovers), so next time I’d feel free to add up to twice as much. Adding the optional tomato sauce to the recipe makes a thinner, juicier sauce that is good with pasta. Enjoy!

Closeup of Simple, Seasonal Meal

Chicken with Green Garlic, Onion & Tomato

serves 8

2 lbs. boneless skinless chicken breasts

2 medium-to-large stalks green garlic

4 small yellow onions

1 28-oz. can crushed or diced tomatoes

1/4  c. dry red wine
8 oz. can of tomato sauce, optional

2 tsp. olive oil

2 tsp. dry oregano

½ tsp. dry marjoram

½ tsp. dry thyme

salt and pepper

Preheat oven to 350 degrees. Cut breasts in half if greater than one serving. Place in baking dish.

Slice onions thinly. Trim tough end of green garlic and slice remaining white and green parts thinly. Saute onion in olive oil over medium heat for about 4 minutes, add green garlic and saute till golden, about 3 more minutes. Add crushed tomatoes, wine, and tomato sauce (if using). Stir in herbs and season with salt and pepper to taste.

Pour or spoon sauce over chicken in pan. Place pan on middle rack of preheated oven. Bake approximately 1 hour, till chicken is cooked through.

Serve with pasta or without.