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).

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