Due to the long cooking of the chicken, I use my favorite dark meat ~ thighs, but you could use white meat if you are that stubborn about it, and don't mind chewing on chicken-flavored hay-textured meat pucks. Who am I to judge? The rolls take easily double the time of the chicken, so start those first.
Proofed yeast, flour (mostly white, but a little whole wheat), sugar, milk, melted butter, and salt
Dough raised for a couple of hours, patted into a giant rectangle, then brushed with garlic, butter, parsley, SnP
Sliced into 1 1/2in strips
Roll up the strips, place in a greased pan, covered, and raising for another 45 min.
SnP chicken parts, floured, then browned
Chicken removed, saute' bell peppers, garlic, and onion in hearty pieces - these have to hold up in a long cooking!
Mushrooms in for a couple more minutes.
Add in thyme, tumeric, and kosher salt. And no I don't ever measure.
In goes the wine so it bubbles.
In go the tomatoes, whole, diced, or strips. Whatever your poison.
Put the chicken back in, skin side up. Bake, covered for 45 minutes @ 350, then uncovered for 15 minutes @ 375.
When the chicken comes out, bake the rolls @ 375 for 15-20 minutes until golden and yummy smelling.
Our snack: A mini soft cheese, baked in it's rind for 10 minutes @ 350, then topped with honey and raw almonds. Use a knife to cut pieces, and spread it on crispy bread.