| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Chicken, Main dish, American |
4 |
Servings |
INGREDIENTS
| 2 |
|
Chickens-2 1/2 lbs each |
| 1 |
|
Red bell pepper-halved, seed |
| 1 |
|
Yellow bell pepper-seeded, h |
| 1 |
c |
Olive oil-virgin |
| 4 |
c |
Garlic-chopped fine |
| 1 1/2 |
c |
Roma tomatoes-16 oz size-cho |
| 1 |
c |
Chicken stock |
| 3 |
tb |
Oregano-fresh, finely choppe |
|
|
Salt and pepper |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time:
:35 Preheat oven to 400 deg F. Cut chickens into quarters. Cut bell
peppers into strips. Pour olive oil into a large roasting pan or ovenproof
saute' pan and heat on top of stove. When oil is hot, sear chicken parts
over high heat for about 2 minutes each side, or until browned. Add bell
peppers, garlic, chopped tomatoes, chicken stock, oregano, and salt and
pepper to taste. Cover loosely with aluminum foil, set in preheated oven,
and bake for 10 minutes.
Uncover, add juice from tomatoes, and bake for another 20 minutes, until
most of the juices have evaporated. From: Harry's Bar and American Grill,
an offshoot of the original Harry's Bar in Florence.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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