An old favorite of Natalie’s mother in law, Carmela Ferraro. This is a wonderful chicken and potato recipe perfect for the hearty appetite. Simple and delicious for family and friends. Comfort food reminiscent of the beautiful Italian countryside.
Pollo in Casseruola
by Natalie Ferraro
8 skinless, bone-in chicken thighs
1 15 oz. can large peas, reserve the water
1 large onion
3 large potatoes
8 tablespoons of canned tomato sauce
2 cups chicken broth
Lemon pepper, parsley, thyme, and garlic powder to taste
Drizzle some olive oil on the bottom of a casserole dish or baking pan approximately 13x9x2 inches.
Cut the onion into thin rings and lay on the bottom of the pan. Peel and cut the potatoes into ¼ inch thick slices and cut in half again (like half-moons). Place on top of onions. Pour the can of peas (including the water) over the top.
Layer the chicken on top of everything else, and add chicken broth to just barely cover the chicken. Spoon a little red tomato sauce on top of each piece of chicken. Sprinkle with lemon pepper, garlic powder, thyme and parsley.
Bake uncovered in 350° oven until chicken and potatoes are cooked through. Do not stir.
Bake approximately 1 hour to your desired consistency
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