This is one of those great mid-week meals for working or busy Moms that can be prepared fairly quickly and put into the oven to bake, leaving you with time to catch up on your chores after a hectic day. This dish consists of tender chicken pieces cooked on a bed of sliced potatoes topped with a vibrant tomato sauce. You can alter the recipe by adding spinach, onions or mushrooms to the casserole, which would create a complete meal in one dish. I would simply place any of these vegetables on top of the potato bed before placing the chicken pieces on top. To complete the meal, I would add a crisp green salad, a loaf of crusty Italian bread, and a nice baked fruit dessert.

Serves 4
by Deborah Mele

1 Boiler/Fryer, Cut Into 8 Pieces (About 3-4 Pounds)

2 Tablespoons Olive Oil

2 Cloves Garlic, Minced

3 to 4 Large Baking Potatoes, Peeled, And Cut Into 1/4 Inch Slices

1 (14 oz) Can Whole Tomatoes, Or 6 Large Ripe Plum Tomatoes

10 Tasty Black Olives, Pitted And Coarsely Chopped

1 Tablespoon Capers, Chopped

1 Teaspoon Dried Oregano

1/4 Cup Fresh Chopped Parsley

Salt & Pepper

Pinch Of Red Pepper Flakes (Optional)

Preheat the oven to 350 degrees F. Rinse the chicken pieces, and then pat dry. Heat the oil in a large skillet over medium heat, and brown the chicken pieces well on all sides. Add the garlic, and saute for a minute or two. Add the garlic, and cook another minute or two. In an ovenproof casserole dish, lightly oil the bottom, and then layer the potatoe slices to cover, seasoning each layer with salt and pepper.

Place the browned chicken pieces over the potatoes. If using canned tomatoes, squeeze the whole tomatoes and place on the chicken pieces with the remaining juice from the can. Season with more salt and pepper, as well as the dried pepper flakes. If using whole plum tomatoes, slice them thinly, and layer over the chicken pieces. Sprinkle the casserole with the olives, capers, and parsley, and cover with a lid or aluminum foil. Bake for about 50 minutes or until the chicken is cooked through.

To serve, place a bed of tender potato slices on each plate, and place a couple of the chicken pieces on top. Spoon some of the tomato sauce on top, and serve hot.

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