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| LUIGI'S CHICKEN STEW | |||||||||||||||
| Another contribution from Uncle Keith... you'll learn to recognize his recipes by the Luigi prefix. No, we're not violating any copyrights or stealing from restaurants. My father's name was Lewis. So is his son's. And we're wops. Figure it out. | |||||||||||||||
| INGREDIENTS | |||||||||||||||
| 4 lbs chicken parts 2 or 3 large sliced onions 2 large cans whole tomatoes 4 TBS extra virgin olive oil 2 or 3 pinches of marjoram 2 - 4 cups hot water 1 can of drained peas 1 - 2 TBS chopped parsley 4 diced potatoes salt and pepper to taste |
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| DIRECTIONS | |||||||||||||||
| Clean chicken and cut into serving pieces. Remove skin if desired. Brown chicken slightly in hot oil for about 10 minutes. Sprinkle lightly with salt and pepper. Add onion; simmer for 5 minutes. Then add parsley, marjoram, tomatoes (mashed) and 1 cup of hot water. Cover; simmer about 30 minutes. Add potatoes and peas. Add enough hot water to cover. Continue cooking for 30 additional minutes, or until chicken and potatoes are tender. Serve with french bread and a dry white wine. |
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