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Recipe of the Month

For those who love traditional Italian fare, this one is for you! The original recipe was my Nana’s (my Dad’s mom) and because of that there are no real measurements for spices, etc. Have no fear…. you can’t mess this one up. It’s hearty and can be made for 2 or for a larger crowd. I’ve made this camping (in the Dutch oven, over a fire), made it for a dinner party, and recently made a smaller amount for just the hubby and I.

Here’s the recipe as I made it for 2 people. Adjust how you see fit.

Chicken and Potatoes in tomato sauce

Olive oil

2 chicken breasts with bone (skin removed)

3 large potatoes, halved (white, red, or sweet)

2 cans tomato sauce

1 green bell pepper (sliced)

1 large onion (sliced)

garlic (either fresh chopped or the minced kind in the jar)

Romano cheese


Italian seasoning

garlic powder


red pepper flakes (if desired)

salt and pepper to taste

Drizzle a small amount of olive oil in an oven-safe dish with a lid (I used my cast iron pot).

Lay chicken in the pan and top with salt and pepper.

Lay onion and bell pepper pieces over chicken, season generously with all spices (except fresh garlic).

Top with potatoes and add more salt and pepper.

In a separate bowl, mix together 2 cans tomato sauce, 2 cans water, and garlic. Pour liquid over chicken/potatoes/veggies.

Drizzle a small amount of olive oil over the top and a handful of Romano cheese. Cover and cook 1 ½ hours. Remove lid, cook additional 30 minutes.

Serve with more cheese, a salad, and crusty bread.


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