Recipe: Carnie Chicken Italiano

CARNIE CHICKEN ITALIANO

1 (28 oz) can tomatoes, crushed
1 (14 oz) jar spaghetti sauce
1/2 cup olive oil or vegetable oil
1 tbsp oregano, dried crumbled
salt and pepper (to taste)
3 1/2 lb chicken parts
1 1/2 large onions, peeled and sliced lengthwise
1 1/2 large green bell peppers, cored and sliced lengthwise
2 1/2 lb white potatoes, peeled, sliced lengthwise into 8 pieces
Water (as needed)

Preheat oven to 325 degrees F.

In a large baking dish, combine the tomatoes, spaghetti sauce, oil, oregano, salt and pepper. Mix well. Add the chicken in one layer. Top with the onions, peppers and potatoes, and add water just to cover. Cover with lid or seal the pan with aluminum foil.

Bake for 45 minutes. Remove cover and cook 45 minutes longer.

Carnival cook Connie Marra, Topsfield Fair of Topsfield, Mass.

Makes 6 servings
Source: The County Fair Cookbook: Yankee Johnnycakes, Tater Pigs, Shoofly Pie, and 200 More Recipes from America's Best Country Cooks by Lyn Stallworth and Rod Kennedy