Recipes
Chicken Sorichetti |
About this recipe
Sorichetti (pronounced sor-i-ketti) is the Italian word for "funny little fat guy." It's a simple recipe that tastes best in winter when you’re snowed into your cabin with nothing but a snow blower, an oven, and some chicken.
Instructions
Wash:
- 4-5 lb. chicken pieces (remove skin from breasts and thighs, leave skin on legs and wings).
Add to the bowl:
- 4-5 potatoes (peeled and quartered).
Season with:
- 3-4 tbsp. olive oil,
- 4-5 cloves minced garlic,
- 2-3 tsp. chopped fresh rosemary,
- 2 tsp. salt and 1½ tsp. black pepper.
Mix all together and place chicken and potatoes into a Pyrex dish or roasting pan. Then add:
- ½ cup water or white wine (trickle along the side of the dish so you don’t wash off any spice).
Roast covered for 30 minutes at 350°F. Then uncover, mix, and roast another 30 minutes.
After the hour, use a turkey baster to siphon off all liquid. Then add:
-
5-6 canned plum tomatoes squashed over top (and a little juice),
-
1 (14 oz.) can artichokes (cut into quarters or smaller),
-
a handful of black olives.
Then mix and cook another 20-30 minutes (depending on the size of your pieces). When the potatoes are ready, it’s done.
Notes
- Soak peeled potatoes in cold water to remove excess starch.
- If you don’t have rosemary, use Italian seasoning or tarragon.
-
It’s always best to use chicken with bones, but you can also use those boneless thighs (in which case your cooking time would be greatly reduced).
