This month, I've shifted my focus from Summer cookout food to something a little more soothing, but amidst a San Francisco Indian Summer, I'm not quite ready to plunge into full-blown Fall fare just yet. So in addition to treasuring those timeless staples, I've also looked for recipes that fall (pardon the pun) right in between those two seasons. One such gem is this slow-cooked dish of chicken with fresh tomatoes.
It incorporates the sunny flavor of Early Girl tomatoes with the reassuring tenderness of chicken braised in its own stock. Lighten it up with skinless chicken breast, swap out the sage for tarragon or basil, or use cherry or heirloom tomatoes instead. The result is a sumptuous main meal that's fantastic over grits, polenta, or mashed potatoes. Savor the in-between moment when you keep reading.
1 chicken, about 4 1/2 lb., cut into 8 pieces, back and wings discarded Serves 6.
Kosher salt and freshly ground pepper, to taste
2 Tbs. plus 1/3 cup extra-virgin olive oil
1 large yellow onion, chopped
10 garlic cloves, peeled
1/2 cup dry white wine
1-1/2 cups chicken broth
4 fresh sage sprigs, plus 2 Tbs. finely chopped sage
3-1/2 lb. Early Girl tomatoes, cored
1 chicken, about 4 1/2 lb., cut into 8 pieces, back and wings discarded