Chicken vesuvio

MAKES 4 SERVINGS

2 large Idaho potatoes

Olive oil

Salt and pepper

Dried oregano

Garlic powder

1 cut-up fryer chicken

Several garlic cloves, peeled

1/4 cup dry sherry

1 large can low-salt chicken broth or stock

1 package frozen peas, optional

Romano cheese, grated, optional

Scrub potatoes, leaving peeling on; slice into large wedges. Place in shallow baking dish. Brush with olive oil; sprinkle with salt, pepper, oregano and garlic powder. Bake at 350 degrees for 1 hour.

Clean chicken, rinse with cold water and pat dry. Brush pieces with olive oil; sprinkle with salt, pepper, oregano and garlic powder. Broil until done on both sides.

Place cooked chicken and cooked potatoes in large deep dutch oven, baking dish or casserole; scatter several whole peeled garlic cloves around chicken. Add sherry and chicken stock. Cover and bake at 350 degrees for 1 more hour, turning and basting chicken and potatoes to keep from getting dry. Add additional chicken broth, if necessary.

At end of hour, add peas (if desired); bake until chicken and potatoes are very tender.

Serve on platter or in casserole. Sprinkle with Romano cheese, if desired.

Gloria Reifler

Nutrition facts per serving: 356 calories, 8 g fat, 2 g saturated fat, 159 mg cholesterol, 12 g carbohydrates, 52 g protein, 286 mg sodium, 1 g fiber