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Chicken Italian




Source of Recipe


Gary & Nicki Centineo


List of Ingredients




2 1/2 to 3 lb. broiler chicken
1lb. fresh carrots
4 large red potatoes
1 large white onion
6 gloves garlic
6 bay leaves
8 oz. fresh mushrooms
1/2 cup fresh parsley
1 teaspoon 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 in 4 large pieces, wash (remove skin optional)
Peel potatoes and leave whole.
cut carrots julienne style 1 to 2 inches.
wash mushrooms and leave whole.
place chicken, patatoes, carrots, & mushrooms in roasting pan.
pour olive oil over ingredients, lightly salt and pepper.
Combine tomatoes, stock or water, garlic chopped fine, onion cut length wise & 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 peas with liquid and chopped parsley, leave covered.
remove bay leaves and serve over angel hair pasta or noodles.
serve 4