Buca di Beppo Chicken Cacciatore with Garlic Mashed Potatoes recipe

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. Saut� 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.