An Herbal Feast: Pollo alla Frederico

Throw the ultimate holiday party this season—it’s easier than you think.

By Allison Martin
December/January 2009
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Serves 8 to 10

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• 6 chicken wings
• 5 chicken breasts
• 3 chicken legs
• 4 chicken thighs
• 12 links Italian sausage
• 2 onions, julienned
• 5 red green peppers, julienned
• 16 ounces white wine
• 4 cups water
• 1 can (28 ounces) tomatoes, blended
• 1 can peas (with juice)
• Salt to taste
• 2 teaspoons red pepper
• 1 teaspoon sweet basil 
• ¾ teaspoon tarragon
• ¼ teaspoon rosemary
• ¾ teaspoon thyme
• 5 potatoes, cut into 1-inch cubes

1. Sauté chicken and sausage until half cooked (about 10 minutes). Add onions and peppers and sauté for another 4 or 5 minutes.

2. Combine mixture in a roasting pan with wine, water, tomatoes, peas with juice, and seasonings. Stir well.

3. Preheat oven to 450 degrees. Bake 30 minutes, then add potatoes. Stir well and continue roasting until potatoes are cooked. Season with salt and pepper and serve hot.

Allison Martin is associate editor of The Herb Companion. She enjoyed tasting her way through this story. 

For the main article, An Herbal Feast for the Holiday Season, click here.


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