Plaza Chicken

By ccavaletti

Ingredients

• 1 fryer chicken
• 2 sprigs each: oregano, basil, thyme
• 1 bay leaf
• 1-1/2 tsp coarse salt
• Freshly ground pepper
• 3 Tbsp canola oil
• 1 medium onion, thinly sliced
• 3 large tomatoes, chopped
• 1 Tbsp sugar
• 3 carrots, peeled, cooked and cut into 1-1/2-inch pieces
• 3 potatoes, peeled, cooked and cut into 1-1/2-inch pieces
• 2 tsp fresh oregano leaves
• 1/2 head Romaine lettuce, trimmed, shredded

Details

Servings 4

Preparation

Step 1

Place the chicken, herb sprigs and bay leaf, 1 tsp of the salt and pepepr to taste in a Dutch oven with enough water to cover.

Heat to a boil over medium-high heat; reduce to a simmer. Cook until cooked through, about 1 hour.

Remove chicken from pan; set aside to cool, about 30 minutes. Cut the chicken into 8 pieces; set aside. Strain broth; set aside 1 cup. Reserve remaining broth for another use.

Meanwhile, for the salsa, heat 1 Tbsp of the oil in a saucepan over medium-high heat. Add the onion; cook, stirring until softened, about 4 minutes. Reduce the heat to medium; add the tomatoes. Cook, stirring occasionally, until mixture thickens to a sauce, about 15 minutes.

Stir in the sugar, remaining 1/2 tsp of the salt and pepper to taste. Add the reserved 1 cup chicken broth. Raise heat to a simmer. Cook, stirring often, to desired thickness.

Heat remaining 2 Tbsp of the oil in a large skillet over medium-high heat. Add the chicken pieces; brown, in batches if necessary, turning as needed, about 5 minutes.

Place chicken on a large platter surround with the carrots and potatoes. Pour the salsa over the chicken; sprinkle with oregano leaves. Top with shredded lettuce.

From the Chicago Tribune.