Baked Chicken with Tomatoes

INGREDIENTS
4-6   chicken legs and/or thighs, skinless
2     tablespoons olive oil
1     medium white onion, diced
2     ribs celery, cut into ½ inch pieces
2     pieces sun dried tomato, thinly sliced
1     large Yukon or white potato (about 10 ounces), diced to ½ inch
2     teaspoon dried parsley flakes
½    teaspoon dried marjoram
3     medium tomatoes, cut length wise into 8 slices each
1     can (3.8 ounces) black olives, sliced

METHOD

Preheat the oven to 375 F. Put the olive oil in to a large skillet over medium heat and add the chicken. Brown the chicken on both sides for 6 to 7 minutes per side. Place the chicken into a deep baking dish (8 inch by 8 to 10 inches.)  Add the onions to the skillet and cook for 4 to 5 minutes until tender; remove to the baking dish on top of the chicken pieces.

Add the celery and ½ cup of water to the skillet, cover and cook for 6 to 7 minutes until softened. Scoop out with a slotted spoon and add to the baking dish. Add the slices of sun-dried tomato and the potatoes to the baking dish.

Sprinkle the parsley flakes and marjoram over the baking dish and arrange the tomato slices to cover as much as possible on top. Distribute the olive slices and place the baking dish into the oven. Cook the dish uncovered for 30 minutes, remove from the oven and serve each chicken piece with a helping of vegetables.

Based upon a recipe from March 2009 Gourmet magazine.