chicken, tomato, basil cheese cassarole

lowercasebill

boned chicken thighs in my new le creusette baking dish,, an un-expected gift from the 'smokeshack and lounge' pan coated with olive oil and garden tomatoes on top.. indirect at 400 with 1 chunk each persimmon and hickory , basil and cheese added when thighs were 160 done at 190.. truely on of my better surprises . the skin was not crispy [and not expeted to be]. served on pasta nests from wegmans,, the flavors did not melt together.. chicken , gentle smoke , tomato, basil and cheese all were present individually , just wonderful,, the younger pit [they are both critics] raved. juice in the pan was not greasy [lots of the fat still in the skin] skin was tasty but i left most of it on the plate.. i would not, however , remove it before cooking .. i think it added a lot to the flavor.. the juice was chicken and tomato "water"

Paul58

Boy do I love looking at the food on this forum! That dish looks awesome!

lowercasebill

thanks it really was ,, it started out as chicken and tomato,, but it really was a juicy wonderful surprise. might not be pretty but the flavors were amazing

pattikake

Will have to try and make this, sounds and looks wonderful. Great job.

Patti
Wichita, KS

lowercasebill

thanks and it was fairly easy as well

Little Steven

bill,

Darn it! I just mowed down a 3/4 pound burger and you made me hungry again.

Steve

lowercasebill

thanks i am looking forward to the left overs ,, it was really a great surprise teh way it turned out ... more cheese next time
bill