Grandma Laurenzano’s Chicken is my husband’s great grandmother’s recipe. Legend has it that as the women worked in the fields of southern Italy, they were still expected to provide an evening meal for their husbands and families. Clay or brick ovens were built in the fields for such a meal as this. This is a treasured family recipe.

All who have enjoyed the intense aromas upon entering our home to sitting down and experiencing its juicy rustic flavors have been delighted. Be sure and put a large ‘bone bowl’ on the table. Serve with fresh Italian bread. Have lots of napkins, wine, some Italian ballads playing in the background and buon apetito…..mange my friends!

Grandma Laurenzano’s Chicken
(Bob Bertolli’s Great Grandmother)

1  2½ – 3 pound chicken, cut up into small pieces
Salt and pepper, to taste
10-12 or more cloves garlic
2 large onions
Bunch of parsley
Romano or Parmesan cheese
1-2 large cans plum tomatoes
½ cup olive oil

Place chicken in a flat pan, skin side up. Add salt and pepper. Cut up cloves of garlic (we used about 10-12 cloves for 14 pieces of chicken) and sprinkle on chicken. Slice onions and lay on top of chicken. Next cover with cut up parsley (lots of it). Grate Romano or Parmesan cheese on top of chicken.

Add plum tomatoes (1 can is enough for 1 whole chicken, etc.) Break tomatoes up and place on chicken with juices. Pour olive oil all over. Place in 350° oven.  Let bake for 2+ hours. Decrease oven to 325° the last 30 minutes. Serve with crusty bread and salad.

Enjoy!

Recipe submitted by Claire Knox of San Diego, CA (as told to her by her good friend, Karen Bertolli).

MF&L Staff at Maine Food & Lifestyle magazine.