For some folks, arguing about the preferred meat in chicken recipes—essentially white meat or dark meat—often resembles arguments over Apple and Microsoft products: intense, sometimes bitter, uncompromising. For other folks, which sort of meat to have in a chicken recipe is usually a matter of whim or availability. Although this recipe calls for dark mean (thighs), white meat (breasts) works equally well.
For the wine, a piece of advice from the French (who pretty much know everything about food and wine): whether sweet, semisweet, or dry, purchase a cheap variety—the alcohol will cook off, and the upshot is the bouquet that will flavor the meat. Save the good stuff for sipping.
- Chicken Thighs
- Yellow Onion, preferably Vidalias or Texas Sweets
- Cherry Tomatoes
- Minced Garlic
- Bay Leaves
- Herbs de Provence or Italian Blend Seasoning
- Chicken Seasoning (Optional)
- In a disposable aluminum baking pan, pour white wine (a cheap one) to a depth of one-half inch. Stir in a sufficient amount of minced garlic to taste. Crumble bay leaves and add to the wine. Shake in a comfortable amount of either the Herbs de Provence or Italian Blend Seasoning. Stir the wine so the spices are distributed evenly.
- Chop the onion into one-half inch chunks and add to the wine base. Add the cherry tomatoes, uncut, to the wine base in an equal portion to the onions. Stir thoroughly for an even distribution.
- Remove the skin from the chicken thighs, rinse with water, and place atop the wine base mixture. Salt and pepper to taste. Lightly dust with the Herbs de Provence or Italian Blend Seasoning. (If using a Chicken Seasoning, sprinkle on to taste.)
- Cover with aluminum foil and place in the center of your grill for approximately thirty minutes; have the charcoal in a ring around the edges of the grill. However, if a grill/smoked taste is desired, remove the foil for the last ten minutes or so.
Side Dishes: Garden Salad, Baked Beans, Carrots