The name Barese refers to a region that produces the
finest of olive oils. If you use six lamb chops, fat trimmed,
instead of chicken, the dish becomes Lamb Barese.
3 or 4 potatoes, peeled
1 (3-pound) free-range chicken, cut up
1 (8-ounce) can tomatoes, drained Garlic and parsley to taste Celtic salt and freshly ground pepper to taste
⅓ cup freshly grated Parmesan cheese
3 tablespoons extra virgin olive oil
⅓ cup water
Cut the potatoes into the shapes of French fries about ¾ inch thick. Combine the potatoes and chicken in a 9x13-inch baking pan. Break up the tomatoes and layer over the chicken mixture. Season with garlic, parsley, salt, and pepper. Sprinkle with Parmesan cheese. Drizzle the olive oil and water over the top. Bake at 350 degrees for about 1 hour or until chicken is cooked through and potatoes are tender.
Yield: 4 to 8 servings Adapted from a recipe found on CookbooksOnline.com