A real comfort food that is very easy to prepare but will please young and old alike.
Few and cheap (but tasty) ingredients, all together in the oven and you’re done… to bring to the table a special dinner.
Let’s see together, then, how to prepare baked chicken with potatoes and peas:
pollo al forno box@VG-2
- 4 large, good-quality chicken pieces (we chose 2 thighs with related 2 overthighs)
- 7 medium potatoes
- 2 cups of peas (also frozen)
- 10 or so ripe but firm cherry tomatoes
- 200 ml white wine
- 1/2 onion
- salt and pepper to taste
- extra virgin olive oil
- a sprig of parsley
Peel the potatoes, wash them and cut them into large chunks.
Wash and cut the cherry tomatoes in half, and also remove the inner seeds and vegetation water.
Thinly slice the onion.
Wash the parsley and roughly chop it.
Place the potatoes and onions in a large, not-too-low-sided baking dish.
Stir gently and then add the chicken as well , the cherry tomatoes and parsley.
Pour in the white wine and then season everything with a nice round of oil, salt and pepper (if you like it).
Cook in a preheated oven at 350 F for about an hour, adding a little water from time to time if necessary to keep the chicken and potatoes from drying out.
Halfway through cooking, add the peas as well.
Cooking times may vary, depending on how large your chicken pieces are.
In any case, remember that it is most important to check that the chicken is cooked to perfection, before serving.
When the meat is well cooked, soft on the inside and crispy on the outside, and the potatoes are nicely browned and crispy, take it out of the oven and serve your baked chicken with potatoes and peas.
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