Christmas Chicken

Growing up, chicken was a traditional meal for Christmas eve. Our mother would roast two chickens and we would eat them cold after midnight service.

Maybe that's why I gravitate towards chicken at Christmas time. I like this prep because it has all the red and green colors of the season, and is warming against the chill of the season.

Christmas cheers.

1 24 oz jar favorite tomato sauce

5 chicken thighs

1 pint grape tomatoes, halved lengthwise

1 cup kalamata olives

2 Tbsp capers

2 Tbsp fresh rosemary, minced

1/2 tsp garlic powder

12 oz rigatoni

2 broccoli crowns, broken into flowerets

Preheat oven to 375F. Spread sauce evenly in a large roasting pan. Nestle the chicken thighs in the sauce. Season with the garlic powder and salt and pepper to taste. Evenly distribute the tomatoes, olives, capers and rosemary over the thighs.

Bake for about 30-40 minutes, until the chicken is cooked through.

While the chicken cooks, bring a large pot of well-salted water to a boil for the pasta. During the last 10 minutes of cooking the chicken, cook the pasta. Right before the pasta is al dente, add the broccoli and cook for only about 1 minute. Reserve 1 cup of cooking water and drain the pasta.

Remove chicken from roasting pan and set aside. Remove some broccoli from the pasta and set aside. Toss the pasta and remaining broccoli with the tomato sauce in the roasting pan. Thin with a dash of pasta cooking water if necessary to form a nice glaze.

Distribute pasta about four plates. Top with chicken thighs and garnish with reserved broccoli.

Serves 4.

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