Saturday, September 27, 2008

Meat & Potatoes in the Stove

This is a family recipe that my husband's grandmother created and is one of his favorite childhood meals. I think his grandmother actually cooked it in a woodstove but these days my oven does just as well. It is not a weeknight dish even though it's fairly easy to prepare because it takes awhile to cook. I make this on a winter Sunday afternoon most often.

Skin on* Chicken Breasts &/or Thighs rinsed
Small White Potatoes quartered
Sweet Potatoes quartered
Canned crushed tomatoes
Fresh garlic cut into small pieces
Fresh or dried parsley
Salt & Pepper

Start with a covered roasting pan - spray it with nonstick spray then add the potatoes and sweet potatoes, spoon some tomatoes over the top of the potatoes, sprinkle with the minced garlic and chopped parsley and add salt and pepper. Lay the chicken on top of the potatoes, cover with more crushed tomatoes, garlic and parsley and salt and pepper.

Bake at 350 - covered until chicken is done and potatoes are tender. My experience is it takes approx 2 hours to cook but I usually check after 45 minutes or so. Leave it uncovered for the last 1/2 hour.

Serve with a green veggie like steamed broccoli or green beans and a nice crusty bread.

*Skinless chicken does not work very well in this recipe as it dries out terribly and becomes crumbly. If you are worried about the skin stripping it off before you eat it works well.


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