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Both of these options create a much lighter, fresher dish. Large vine-ripened tomatoes that have been blanched and chopped are also great. I also love this dish during cherry tomato season, when I will use 1 1/2 pounds of halved sweet cherry tomatoes in place of the jarred, and basil leaves instead of the thyme. Otherwise, drain the juice and just use the tomato pieces. Here’s my thought process on that one: if you will be serving the chicken with noodles or pasta, polenta, mashed potatoes or something that would welcome a lot of sauce, then you should keep the juice. In the ingredient list it offers the option of draining the juice from the jar of tomatoes or keeping it. This dish produces very tender, flavorful chicken, as well as the accompanying onions and sauce. Fortunately, this recipe can be adapted for cutlets and even a slow cooker, so look for those options in the instructions. Unfortunately, cooking with bone-in, skin-on pieces takes longer than boneless, skinless and may not be a great option for those of you needing a really fast recipe for after work. I personally like using bone-in, skin-on pieces of chicken since I think they taste better and stay a little moister, especially breast pieces. Once you understand the steps, you can start making up your own recipe or adapting recipes like this one with other ingredients or flavors. But the formula is still very much the same - browning the meat first to create flavor and color, sauteing onions, deglazing, putting meat back in and baking in the oven until cooked through. The recipe is basically a braise, but the chicken is cooked uncovered for most of the time, which is why I call it Baked Chicken, versus Braised Chicken. And it’s a great recipe to adapt as cherry tomatoes and beefsteak tomatoes become available.

I think this would be perfectly appropriate to prepare for Passover, with one minor adjustment. I had so many requests to post this recipe that I had to oblige, even though the images aren’t totally the best. I just finished teaching this recipe in my March classes and it was a huge hit! I don’t even like chicken and I seemed to always be looking for a bite at the end of class.