When Michal Frischman told me her family loves savory and herby dishes, I set out to fill that request. In my humble opinion, this not only fits the bill but is a home run!

SERVES 6

2 shallots, sliced

6 chicken bottoms or chicken pieces of your choice

onion powder, garlic powder, salt, paprika, and chili powder, to taste

½ cup white wine

½ cup finely diced or thinly sliced sun-dried tomatoes in oil

2 Tbsp olive oil

2 Tbsp white wine vinegar

2 cloves garlic, crushed

3 Tbsp sliced fresh basil leaves or 1 tsp dried basil

Preheat oven to 375°F (190°C).

Place shallots into a 9×13-inch (23×33-cm) baking dish. Lay chicken pieces on top of shallots. Season chicken lightly with spices. Seal baking dish with foil and bake for 45 minutes.

Remove from oven and pour out liquid. Add white wine to the pan.

Combine the sun-dried tomatoes, oil, vinegar, garlic, and basil in a small bowl. Spread evenly over the chicken bottoms. Bake uncovered for an additional 30–45 minutes.