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CHICKEN ITALIAN




Source of Recipe


Gary & Nicki Centineo


List of Ingredients




2 1/2 to 3 lbs. broiler Chicken
1 lb. fresh carrots
4 large red potatoes
1 large white onion
6 cloves of garlic
6 bay leaves
8 oz. fresh mushrooms
1/2 cup fresh parsley
1 teaspon oregano
28 oz. can crushed tomatoes
1 can #1 Sieve green peas
1 cup extra virgin Olive Oil
1 Tablespoon sugar
2 cups Chicken stock or water

Recipe



Splite chicken into 4 large pieces, wash.
(removal of skin optional)
Peel potaotes and leave whole.
Cut carrots julienne style 1 to 2 inches
Wash mushrooms and leave whole.
Place chicken, potatoes, carrots and mushrooms in roasting pan.
Pour olive oil over ingredients, slightly salt and pepper.
Combine tomatoes, stock or water, garlic chopped up fine, onion cut length wise and separated, bay leaves, oregano and sugar in mixing bowl. Salt and pepper to taste. Stir and pour over ingredients in roasting pan.
Bake in oven 375 degrees for 1 hour covered.
10 minutes before removing from oven, pour in green peas with liquid and chopped parsley. Leave covered.
Remove bay leaves and serve over angel hair pasta or noodles.
Serves 4.