We’re in Naples for this recipe, but we’re in Venice this weekend. Don’t miss a truly special private meal at da Flora Ostaria in North Beach – my favorite restaurant. Join me this Sunday, May 22, to enjoy an authentic Venetian spring dinner, 4-courses paired with 4 special wines.
Now, on to the recipe!
Here’s a zesty dish from Campania that you can have on the table in about an hour. Not many pots and pans to clean up–it’s all made in a single oven pan. This is one of my go-to dishes when I hit the kitchen after a grueling day with nothing ready to eat. Everything will be crispy and golden brown, the fennel mellow and the chicken moist.
Have your way with this one-dish dinner. Use sausage instead of chicken. Use parsnip or turnip instead of potato.
- 1 whole chicken breast
- 3 small Yukon Gold potatoes
- 1 small onion
- 2 ribs celery
- 1 bulb fennel
- 1 large carrot
- 2 cloves garlic, minced
- 11/2 tablespoons oregano
- 3 tablespoons EVOO
- 1/4 cup dry white wine
- Salt and freshly ground black pepper to taste.
- 1/4 cup grated pecorino romano
- Heat the oven to 375 degrees.
- Split the chicken breast in half. Cut each half in 4 pieces of equal size for even roasting.
- Cut the fennel in half. Cut each half in 4 wedges.
- Cut the onion in half. Cut each half in 4 wedges.
- Cut the celery in 2 inch strips.
- Cut the carrot in half. Cut each half in 2 inch strips.
- Put all of the ingredients in a baking ban.
- Add the EVOO, oregano, some of the pecorino, salt and pepper to taste and toss to coat every thing well.
- Spread the ingredients evenly in the pan with the chicken pieces on top skin side up.
- Pour the wine into the bottom of the pan.
- Sprinkle the pecorino and a bit more oregano evenly over the top of all the ingredients.
- Cover tightly with aluminum foil.
- Bake for about 20-25 minutes.
- Remove the pan from the oven.
- Raise the oven temperature to 425.
- Remove the aluminum foil. Be careful of the steam that will be released.
- Put the pan back in the oven until the chicken and vegetables are golden brown, about 15 minutes.
- Arrange the chicken and all the vegetables on a platter and top with the pan juices. If you want a thicker sauce put the pan juices in a pan over a high flame and simmer until reduced by half.
- Serve immediately.