Carnie chicken italiano
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (30 Oz) Tomatoes -- crushed |
| 14 | ounces | Commercial Spaghetti Sauce |
| ½ | cup | Olive Or Vegetable Oil |
| 1 | tablespoon | Oregano, Dried Crumbled |
| Salt And Pepper -- to taste | ||
| 3½ | pounds | Chicken Parts |
| 1½ | large | Onions, Peeled |
| & Sliced Lengthwise | ||
| 1½ | large | Green Peppers, Cored |
| & Sliced Lengthwise | ||
| 2½ | pounds | White Potatoes, Peeled, sliced lengthwise into 8 pieces |
Directions
*Preheat oven to 325 F.
1. In a large baking dish, combine the tomatoes, spaghetti sauce, oil, oregano, salt and pepper. Mix well. Add the chicken in one layer. Top with the onions, peppers and potatoes, and add water just to cover.
2. Cover with lid or seal the pan with aluminum foil. Bake for 45 mins. Remove cover and cook 45 mins. longer.
This recipe provided by Carnival cook Connie Marra. It has been reduced for family use. It is from the section on the TOPSFIELD FAIR of Topsfield, Mass. Fair date: Early October, 10 days.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking