Crisp and perfectly golden chicken drumsticks are baked in a yummy sauce made with garden fresh tomatoes, onions, garlic, and plenty of bell peppers. The sauce is so out of this world and just perfect with a bowl of rice or pasta.
There's something really comforting about a chicken dinner. Chicken is usually liked by everyone, but something about it, if served right, just can't beat the chilly autumn day! You can please just about anyone, even picky eaters! So it's perfect to everyone's taste buds.
This easy meal is my go-to when I'm having guests or family over. And usually, I make sure to make extra, because this meal goes fast! All you need is a quick pot of pasta, rice, or mashed potatoes, some dinner rolls and a salad, and you're all set for a restaurant-worthy meal! Be prepared with a pencil and paper if anyone asks for the recipe!
The sauce you get from the tomatoes, bell peppers, onions, and the garlic is phenomenal. The fresh tomatoes add this earthiness and freshness to this dish. And it's also much smoother and less acidic than if this entire recipe was made with only canned tomatoes. The magic about this dish, is that the longer the chicken sits in the sauce after you bake it, the more flavorful and tender your chicken will become.
Once the skin is off the tomatoes, cut out the stem and cut them in fours. Place them into a food processor or blender and crush them until the tomatoes are as smooth or as chunky as you want them to be.
If you're defrosting your chicken, make sure the chicken is completely dry before seasoning and placing into your skillet. You can do that by placing your raw chicken into the fridge uncovered for 1 to 2 hours.
Brown the chicken on both sides. The chicken shouldn't be cooked through, you'll be putting your chicken with the tomato sauce into the oven later.
If you're like me and really impatient, you can place your raw seasoned chicken into the skillet without drying it out. It may not have a nice golden crust, but it will taste the same after you take it out of the oven.