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Chicken with Banana- now with pictures

Good evening! Ok, so I have been extremely busy with work and the holiday season, but I managed to make this recipe again this week- and managed to take pictures before it was all gone again. Oh yeah, because it was all gone - no leftovers :)


I am posting the same recipe again, but this time, with pictures on a step-by-step basis.
Again, this is one of my favorite recipes and it gets better every time I make it :)

Enjoy, and please post a comment if you end up making this recipe, would love to hear your feedback.
Beijos,
Thais

Ingredients

A 3 lb chicken, quartered
1/4 cup lemon juice
2 tsp salt
3 tbsp butter
1 medium onion, grated ( I also use dried onion flakes)
2 tomatoes, chopped
1/4 tsp sugar
1 cup dry white wine (Pinot Grigio from Trader Joe's works awesomely)
1/4 cup vegetable oil
6 ripe bananas, peeled and halved lengthwise
1 cup grated Pecorino Romano cheese
1 tbsp butter

Directions: 
Season the chicken with the lemon juice and salt. Heat the butter in a casserole and stir in the onions, tomatoes and sugar. Add the chicken pieces and simmer for about 5 min, uncovered, turning the chicken pieces once. Add the wine, cover the casserole, and simmer for about 45 min (3.0 on the dial, ceramic top). Heat the oven to 450 degrees, because you will put the casserole in the oven after the chicken cooks :)
Use a pancake pan/shallow pan, butter it, and saute the bananas until they are a golden brown, on both sides. Once this is done, and the chicken is cooked, arrange the chicken pieces and the delicious liquids in a square Pyrex pan. Put the banana on top, cover with the cheese, a few 1/4 inch squares of butter, and bake for about 10 minutes.