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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I discovered this recipe on The Regis and Kathie Lee Show many, many years ago. It was a dish at one of Regis' favorite restaurants called La Strata East. Not sure if the restaurant is still in business . . . was unable to find it after an online search. I've been making this dish for years, but I can't remember the significance of the name. It is one of my favorite things to make when company comes, especially because it's a one dish meal and you can assemble it ahead of time. Can also be made on top of the stove in a 12 skillet, cooking an additional 30 minutes. Ingredients:
2 lbs boneless skinless chicken cutlets, cut into 2 inch pieces |
3 -4 tablespoons olive oil |
4 italian sausage, cut into 2 inch pieces |
4 potatoes, cut into cubes |
2 green peppers, chopped |
4 garlic cloves, minced |
1 onion, chopped |
12 ounces mushrooms, sliced |
1/2 teaspoon oregano |
salt & freshly ground black pepper, to taste |
1/2 cup red wine |
Directions:
1. Preheat oven to 450°F.
2. Combine all ingredients in a large baking dish.
3. Mix well to combine.
4. Cover with aluminum foil, venting with a few knife slits.
5. Bake for one hour, stirring occasionally, and removing cover for the last 15 minutes of cooking to brown potatoes and chicken.
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