This is such a beautiful and simple meal – it just takes a little time. It was also a really good excuse to break out our new butter-yellow enameled cast iron pot that we received as a wedding gift. Into the pot went two chicken legs, a handful of cherry tomatoes from the garden and the market, a couple of huge cloves of garlic, and basil from the front stoop – with a drizzle of olive oil and a generous amount of salt and pepper.
An hour and a half later, we dug into an amazing summer dinner. The chicken was tender and flavorful, the tomatoes collapsed into a sweet broth, and the garlic cloves were caramelized and perfect for spreading on a few slices of bread. I need to remember this for next summer.