"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Italian Pot Chicken Recipe

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This recipe for Italian Pot Chicken, by , is from The LSPC Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Doris Matranga
Added: Saturday, May 30, 2009


2 large chicken breasts, halved,or chicken pieces
1/2 tsp. thyme
1 tsp. basil
1/2 tsp. oregano
salt and pepper
1 T. olive oil
2 tsp. butter
2 garlic cloves, minced
1 medium onion, chopped
1 (15 oz.) can stewed tomatoes
fresh basil - about 10 leaves, cut in pieces
fresh Italian parsley, a hand full, chopped
1/2 tsp. oregano
1/2 cup dry white wine
1 T. Worcestershire sauce
1 large carrot, thinly sliced
1 large baking potato, cut into pieces
1 (15 oz.) can artichoke hearts, quartered

Pat the chicken dry. Rub with olive oil. Mix the herbs together, and rub on all sides of the chicken. Put the butter in a large no-stick pan heated, then add the chicken and brown on all sides. Lower the heat and cook until almost done. Remove and set aside. Add the onion to the pan and saute' until tender. Add the garlic and cook about 2 minutes. Add all other ingredients and cook about 1 hour.




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