Baked Italian-Style Chicken with Tomatoes and Onions

• Preheat the oven to 400 degrees. Heat a large heavy skillet over medium-high heat, add the oil, and when it is hot, add the chicken skin side down. Cook it without moving it for 3 – 4 minutes or until the skin is browned, flip, and repeat on the other side.
• Transfer the chicken to a glass or ceramic baking dish that is just large enough to hold it in one layer.
• Reduce the heat to medium and add the onions to the pan, cook them for about 2 minutes until they start to brown, and add the garlic. After about 30 seconds or when the garlic is fragrant, add the remaining ingredients, bring the liquid to a boil, reduce the heat and simmer it for about 5 minutes, stirring occasionally.
• Pour the tomato and onion mixture over the chicken, transfer it to the oven, and bake it, uncovered, for about 30 minutes or until the chicken is cooked through.
• After removing the chicken from the oven, remove the bay leaf. Serve it immediately, refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions

• Put the onions in the slow cooker, top them with the chicken, and all the remaining ingredients. Cook on low for 8 – 10 hours or on high for 4 – 5 hours until the chicken separates easily from the bone. Remove the bay leaf before serving. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)