Neapolitan Chicken Casserole (ruoto).
Simple, rich, tasty.
The Neapolitan chicken casserole (Neapolitan ruoto) was always the Sunday main dish at our grandparents’ house, a simple-to-prepare main course, rich and extremely flavorful. Everything cooks together, and in about an hour, you’ll have a tasty main course with a side dish that will make the whole family happy.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, All Seasons
Ingredients
- 1 whole chicken (cut into pieces)
- 3 large potatoes
- 5.3 oz frozen peas
- 15 cherry tomatoes
- 2 onions
- Half glass white wine
- to taste extra virgin olive oil
- to taste pepper
- to taste salt
Tools
- 1 Lasagna Pan
Steps
Preheat the oven to 356°F.
Rinse the potatoes, peel them, cut them in half, and then into slices about a quarter-inch thick, rinse them again.
Peel and slice the onions. Rinse and halve the cherry tomatoes.
Place the potato slices in a bowl, add the onion, season with oil, salt, and pepper, and mix to flavor everything.
Salt and add a pinch of pepper to the chicken pieces as well.
Take a large lasagna pan and grease it with oil, arrange half of the potatoes, half of the cherry tomatoes, and peas scattered here and there.
Place the chicken on the bed of vegetables and distribute the remaining potatoes on top and in the empty spaces, then the peas and cherry tomatoes.
Sprinkle everything with the wine, add a drizzle of oil, a pinch of pepper, and a pinch of salt if you haven’t already added enough.
Cover the pan with a sheet of aluminum foil and place the pan in the lower part of the oven, just above the base, at 356°F for 40 minutes.
After 40 minutes remove the foil and complete the cooking for another 20 minutes, everything should be well cooked and golden.
Serve immediately.
The Neapolitan Chicken Casserole is ready to be enjoyed… Enjoy your meal!
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