Italian Chicken Casserole
1 medium Frying Chicken, cut into parts
9 ounces Onions
2 cups Dry white wine (plus more if necessary)
8 ounces Fresh Mushrooms
3 mediums Tomatoes, cut into quarters
3 larges Potatoes, peeled and sliced
Pinch of dried oregano
Kosher salt and freshly ground pepper to taste
Handful of parsley, chopped
Drizzle a bit more olive oil if necessary in the pan and chicken. Saute on medium-high until the chicken is browned.
Return the onions and mushrooms to the pan and add the white wine, tomatoes and sliced potatoes.
Season with salt, freshly ground black pepper and a good pinch of oregano.