Name: Chicken Mace
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 lbs boneless skinless chicken cutlets, cut into 2 inch pieces; 3 -4 tablespoons olive oil; 4 Italian sausage, cut into 2 inch pieces; 4 potatoes, cut into cubes; 2 green peppers, chopped; 4 garlic cloves, minced; 1 onion, chopped; 12 ounces mushrooms, sliced; 1/2 teaspoon oregano; salt & freshly ground black pepper, to taste; 1/2 cup red wine

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Recipe by Maureenie

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I discovered this recipe on "The Regis and Kathie Lee Show" many, many years ago. It was a dish at one of Regis' favorite restaurants called La Strata East. Not sure if the restaurant is still in business . . . was unable to find it after an online search. I've been making this dish for years, but I can't remember the significance of the name. It is one of my favorite things to make when company comes, especially because it's a one dish meal and you can assemble it ahead of time. Can also be made on top of the stove in a 12" skillet, cooking an additional 30 minutes.

Ready In:: 1hr 15mins
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ingredients

2 lbs boneless skinless chicken cutlets, cut into 2 inch pieces
3 -4 tablespoons olive oil
4 Italian sausage, cut into 2 inch pieces
4 potatoes, cut into cubes
2 green peppers, chopped
4 garlic cloves, minced
1 onion, chopped
12 ounces mushrooms, sliced
¹⁄₂ teaspoon oregano
salt & freshly ground black pepper, to taste
¹⁄₂ cup red wine

directions

Preheat oven to 450°F.
Combine all ingredients in a large baking dish.
Mix well to combine.
Cover with aluminum foil, venting with a few knife slits.
Bake for one hour, stirring occasionally, and removing cover for the last 15 minutes of cooking to brown potatoes and chicken.

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RECIPE MADE WITH LOVE BY

@Maureenie

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@Maureenie

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"I discovered this recipe on "The Regis and Kathie Lee Show" many, many years ago. It was a dish at one of Regis' favorite restaurants called La Strata East. Not sure if the restaurant is still in business . . . was unable to find it after an online search. I've been making this dish for years, but I can't remember the significance of the name. It is one of my favorite things to make when company comes, especially because it's a one dish meal and you can assemble it ahead of time. Can also be made on top of the stove in a 12" skillet, cooking an additional 30 minutes."

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review by krpsmith

7/10/2008

Very good. I made this and we ate half and froze half. I left the wine out of the half we froze. I pulled the other half out of the freezer today added the wine and it was better than the first half. I think its because it marinaded for awhile. The house smelled absolutely wonderful. This is excellent and I will make this again but will let it sit for a day or so in the refrigerator before I cook it. Thanks for the delicious recipe

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creation by Maureenie

3/3/2008

I discovered this recipe on "The Regis and Kathie Lee Show" many, many years ago. It was a dish at one of Regis' favorite restaurants called La Strata East. Not sure if the restaurant is still in business . . . was unable to find it after an online search. I've been making this dish for years, but I can't remember the significance of the name. It is one of my favorite things to make when company comes, especially because it's a one dish meal and you can assemble it ahead of time. Can also be made on top of the stove in a 12" skillet, cooking an additional 30 minutes.