Martha Stewart's Chicken Cataplana

When I started collecting cookbooks, one of the first ones I had to have was Newman's Own Cookbook. It was a must have; you see when Nick and I were dating,  we had the thrill and honor to meet Paul Newman at the Watkins Glenn Grand Prix. He was gracious and warm...and yes, he does have the most gorgeous blue eyes. In addition, I knew all the profits of this cookbook were going to charity.

Together Nick and I enjoyed perusing the book to find a recipe to cook and decided on Martha Stewart's Chicken Cataplana. So simple to make and bursting with flavors, this dish became one of our favorites. Served with a rustic bread and chilled wine, this is the perfect dish for a cold winter's night. 

                                            Martha Stewart's Chicken Cataplana
                                                                adapted from
                                                     Newman's Own Cookbook
                                                Paul Newman and A.E. Hotchner

Ingredients
2 tablespoons olive oil
1 1/2 cups Newman's Own All-Natural
   Bandito Salsa or your favorite salsa
2 medium potatoes, peeled and thinly sliced
2 whole skinless chicken breasts, halved
1 medium onion, thinly sliced
1 teaspoon dried oregano
salt and freshly ground pepper to taste

Directions

Preheat the oven to 350° F.

Place the oil in the bottom of the cataplana or Dutch oven. Add half the salsa. Top with a layer of sliced potatoes, chicken breasts and onions. Top with the remaining salsa and sprinkle the oregano over it. Season with salt and pepper. Cover and bake for 1 1/2 hours.

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