The Gourmet Mama

This is a guest post by my baby sister, Rebekah, who is a cook (at the age of 17 no less!) at a restaurant up in Canada. She was 8 when I left the country, so I’ve never tried her food, but everyone I talk to raves about it! She just sent me this tasty looking recipe that should be pretty easy for anyone to whip up.

Smothered Chicken

serves 6-8

3 ripe tomatoes, sliced thick
6 white mushrooms, sliced thick
1 large red onion, thinly sliced
1 green pepper, julienned
2-3 lbs. (1-1 1/2 kg.) of chicken, any style. (I used chicken legs that I cut into drumsticks, thighs and backs)
3 T. marjoram
1 1/2 tsp. salt
1/2 c. feta cheese, crumbled
1 c. cheddar cheese, grated.

Pre-heat oven to 375 degrees. Put the chicken in the bottom of a large roasting pan.

Sprinkle with marjoram. Mix mushrooms, onions, and peppers in a bowl with salt. Place slices of tomato all over chicken. Use the feta as the next layer, followed by the vegetables.

Cover the top of the veggies with the cheddar. Put in the oven with a lid for an hour and a half.