Recipe ingredients and directions:
1 whole chicken, (about 4 lbs.) rinsed, patted dry and cut into 9-10 equal-size pieces
2 small onions, peeled, quartered and thinly sliced
1 c. minced parsley
1 Tablespoon minced garlic
1 Tablespoon fresh oregano, chopped
1/4 – 1/2 lb. pancetta, diced small
2-3 large fresh tomatoes, sliced
juice of one lemon
1 1/2 c. dry white wine
salt, freshly ground black pepper
Procedure
Salt and pepper the chicken pieces well and lay them side by side in a roasting pan. Mix
together the parsley, garlic and oregano. On each piece of chicken lay a portion of the
herb/garlic mixture, a little pile of onions, and a spoonful of the diced pancetta. Top
each piece with a tomato slice; salt lightly. Pour the lemon juice and white wine around
the chicken. Cover well with aluminum foil and bake at 450� F. for 40 minutes. Remove foil
and roast for another 20 minutes, spooning the cooking juices over the meat several times
as it cooks. With a spoon or turkey baster, draw off cooking juices and boil them down to
about 1/2 cup before pouring them over the chicken and serving hot. Serves 4-5
Category: Argentinian Recipes