Maggiano's Little Italy Recipe
4 chicken quarters (2 breast/wing & 2 leg/thigh)
2 large red bell peppers, 3/4 inch strips
1 large Spanish onion, 3/4 inch strips
6 medium mushrooms, sliced 1/4 inch
1/2 cup chicken broth
1/4 cup frozen peas
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
2 tablespoons olive oil
Cut each chicken quarter in half, yielding 8 pieces. Toss chicken in olive oil, rosemary, thyme, salt & pepper. Marinate in refrigerator for several hours. Saute peppers and onions in olive oil, season with salt and pepper. Saute mushrooms in olive oil, season with salt and pepper.
In a large, hot saute pan, sear chicken, skin side down first, then turn over until brown on all sides. Place chicken in a roasting pan or on a sheet tray and roast in 375 degree oven until cooked through (about 30 minutes).
In a saute pan, heat chicken broth. Then add peas, peppers, onions and mushrooms. Simmer briefly.
To Serve: Pour chicken broth on the bottom of the serving platter, keeping the vegetables in the pan. Place roasted chicken on platter, mounding high. Garnish top of chicken and around the platter with peppers, mushrooms and onions.