Do you like to cook without specific measurements? Or are you a hard and fast type cook?.
If garlic is your thing toss in another clove, or maybe you aren’t fond of oregano so hold back on the amount suggested. Make this and any other recipe work your way. You might decide to use an herb that’s not listed. Go for it! Some of the greatest recipes were developed when a jar accidentally spilled into the pot. The big tip for today – don’t use Pompeiian Olive Oil. It’s too strong, and lacks the subtlety to create a good dish.
- 1 whole chicken cut up
- Oregano to taste
- ¼ cup olive oil
- 1 medium red pepper sliced
- 4 medium peeled & quartered russet potatoesv
- 1 tbsp. butter
- 1 medium onion quartered
- Handful of baby bella mushrooms cleaned but left whole
Early in the morning, or the night before, drop a handful of salt into a glass bowl. Add just enough water to dissolve the salt. Add your cut up chicken and more water to cover the meat. Set the bowl in the refrigerator until ready to use. This step can be done up to two days in advance of cooking the chicken.
Preheat oven to 350°F 175°C.
Dry the chicken pieces well with paper towels.
Heat a 10-12 inch skillet on medium-high. Pour in oil and heat until a haze forms over it. Add the chicken and brown. After its browned, lay the chicken into a baking dish large enough to hold all the ingredients comfortably.
In the same frying pan, add the potatoes and onion, sprinkle with oregano. Brown well then lay over and around the chicken.
Sauté the red peppers in the same frying pan with all it’s accumulated juices until almost tender. Add the butter and the mushrooms. Cook until the mushrooms are coated well and warmed through. Pour this mixture over the potatoes and chicken scraping the pan to get all the browned pieces.
Bake in the oven for 1 hour.
* Egg noodles may be substituted for potatoes as shown in the above photo. Prepare the noodles according to package directions. To serve, spoon noodles into a bowl, lay chicken on top, then ladle with pan juices.
Tomato & Garlic Sauce
- ½ tbsp. olive oil
- 1 medium glove garlic crushed
- 1 small can tomato sauce
- ¼ cup chicken stock
- 1 bay leaf
- 1 tsp. dried basil
- Pinch sugar
Use the same skillet from the chicken, add oil and sauté the garlic for a few seconds over moderate heat.
Pour in the tomato sauce.
Add the chicken stock to the tomato sauce can, swirl around to collect any residue, and pour into the pan.
Toss in the bay leaf, basil, and sugar. Simmer for 10-15 minutes.
After the chicken and potatoes have baked for 1 hour, test the potatoes with a toothpick. If, and only if, they’re done ladle the sauce on top and bake another 15 minutes.
- Head lettuce
- Red leaf lettuce washed well
- Zucchini scraped and sliced
- Cucumber scraped and sliced
- Yellow onion or green onions sliced
- Tomato quartered
Toss your desired quantities well and chill in the fridge until dinner. Grab your favorite dressing or try:
Oil & Vinegar Dressing
- ¼ C. red wine vinegar
- Pinch of basil
- ½ cup olive oil
- Pinch of oregano
- Freshly ground pepper to taste
The amounts will have to be adjusted based on the number of people you are serving.
Just before serving sprinkle the red wine vinegar onto the salad and toss well. Pour the olive oil on a little at a time so the salad is not saturated and toss well. Lace the mixture with the basil, oregano, toss well, and store the salad in the fridge until you’re ready to serve.