Italian Chicken Casserole

August 21, 2011

Italian chicken casserole is an easy one pot meal that can be made in under an hour. Pieces of chicken are simmered together with onions, tomatoes, mushrooms, and potatoes. At the end of the cooking process, you are left with a delicious concentrated broth. This richly flavored dish should be served over a bed of soft polenta or white rice. When you don't know what to make for dinner, try this recipe.

Ingredients:

1 medium Frying Chicken, cut into parts

9 ounces Onions

Olive oil

2 cups Dry white wine (plus more if necessary)

8 ounces Fresh Mushrooms

3 mediums Tomatoes, cut into quarters

3 larges Potatoes, peeled and sliced

Pinch of dried oregano

Kosher salt and freshly ground pepper to taste

Handful of parsley, chopped

Directions:

Peel onions and cut into thin rings. In a large saute pan with olive oil, fry the onions until golden brown, about 5-6 minutes. Add the mushrooms and continue to saute until soft, about 2-3 minutes. Remove from pan and set aside.

Drizzle a bit more olive oil if necessary in the pan and chicken. Saute on medium-high until the chicken is browned.

Return the onions and mushrooms to the pan and add the white wine, tomatoes and sliced potatoes.

Season with salt, freshly ground black pepper and a good pinch of oregano.

Let simmer, over medium heat for about 30 minutes, or until potatoes are soft and chicken juices run clear.

Garnish with fresh chopped parsley.