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.



  • 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.


  • 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).

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