Buca di Beppo Chicken Cacciatore with Garlic Mashed Potatoes

Source: Chef Vittorio Renda

Chicken Cacciatore:
1 baked chicken
5 ounces red onions, sliced
1 ounce capers
7 ounces mushrooms, quartered
1 teaspoon oregano
3 ounces sherry
16 ounces marinara
3 ounces olive oil
1 ounce garlic

Bake chicken in a 360 degree F oven until cooked completely through and golden brown in color.

Meanwhile, in a large pan, heat olive oil. Add garlic, onions, and mushrooms. Saute until onions become tender. Add capers, oregano, and sherry. Once half the sherry has cooked out, add the marinara sauce and reduce by a third.

On a large platter, place a ring of mashed potatoes just inside the rim. Place chicken on the potatoes. Top chicken with sauce, serve to delighted guests and graciously accept their compliments.

Garlic Mashed Potatoes:
2 pounds red potatoes
1 pound soft butter
5 ounces Romano cheese
1 tablespoon oregano
Salt to taste
1/4 cup chopped garlic

Wash potatoes and boil until tender and soft. Place potatoes in mixer with rest of ingredients and mix on low speed until potatoes are mashed.