OREGANO CHICKEN WITH POTATOES AND TOMATOES

(From Giuliano Bugialli)

The Boston Globe published this recipe August 17, 1983.  Mr. Bugialli is a renown chef; having written countless cookbooks, has a cooking school and a show on PBS.

Serves 4-6 - 400 degree oven

1 3 lb chicken

1 lb potatoes

1 lemon

1 lb fresh tomatoes, ripe but not overripe

salt and pepper

1 clove garlic

1/2 tsp red pepper flakes

1 tbsp minced fresh oregano leaves

Clean and wash the chicken and cut into 18 pieces (I used chicken breasts and sliced them).  Peel potatoes and cut them into 1/4" slices.  Squeeze lemon and reserve the juice.  Slice tomatoes horizontally into slices less than 1/2" thick.  Remove seeds.

Lightly oil a 13"x8" heatproof pan.  Preheat  oven to 400 degrees.  Layer the potatoes on the bottom of the pan and sprinkle with salt and pepper. Pour lemon juice over them.  Make a layer of chicken pieces over the potatoes.  Put a tomato slice over each piece of chicken.

Finely chop the garlic.  Put the oil into a small bowl and add the garlic,red pepper flakes, oregano and salt to taste.   Pour the sauce over the chicken.  Bake in the oven for 40 minutes.

REVIEW:   Not bad, but not an outstanding dish.