|4 件 雞腿||4 higher-welfare chicken legs, jointed|
|新鮮黑胡椒粉||freshly ground black pepper|
|1 大束新鮮羅勒，取葉， 把莖切碎||1 big bunch fresh basil, leaves picked, stalks finely chopped|
|2 大把紅色和黃色車厘茄和熟番茄，車厘茄切半，番茄一分為四||2 big handfuls red and yellow cherry tomatoes and ripe plum tomatoes, cherry tomatoes halved, plum tomatoes quartered|
|1 整個大蒜，拆散||1 whole bulb garlic, broken into cloves|
|1 新鮮紅辣椒，切碎||1 fresh red chilli, finely chopped|
|410克 罐頭白腰豆，瀝乾||410 g tinned cannellini beans, drained, optional|
|2 一把新薯， 擦洗（可選）||2 handfuls new potatoes, scrubbed （optional）|
1. 預熱烤箱 180 ° C／350 ° F／煤氣 4。將雞腿調味，然後平放於煎鍋上。灑上羅勒葉、莖和番茄。
Preheat your oven to 180°C/350°F/gas 4. Season your chicken pieces all over and put them into a snug-fitting pan in one layer. Throw in all the basil leaves and stalks, then chuck in your tomatoes.
2. 將大蒜和辣椒散佈在煎鍋，加少許橄欖油。稍為攪勻，將番茄堆在底。放到焗爐焗上1·5 小時，中途將番茄翻一翻。焗至雞皮變脆，肉煮熟透（肉和骨是分開的）。
Scatter the garlic cloves into the pan with the chopped chilli and drizzle over some olive oil. Mix around a bit, pushing the tomatoes underneath. Place in the oven for 1½ hours, turning the tomatoes halfway through, until the chicken skin is crisp and the meat falls off the bone.
If you fancy, you can add some drained cannellini beans or some sliced new potatoes to the pan and cook them with the chicken. Or you can serve the chicken with some simple mashed potato.
Squeeze the garlic out of the skins before serving. You could even make it part of a pasta dish – remove the chicken meat from the bone and shred it, then toss into a bowl of linguini or spaghetti and serve at once.