This Italian recipe comes from the Good Housekeeping’s Around the World Cook Book, from 1958 and is a simple, yet tasty dish.

Polla all Rosa (Rose’s Chicken)

• 1/2 cup olive oil or salad oil
• 1 2-lb. broiler-fryer cut up
• 1 teas. salt
• Dash pepper
• 1 tablesp. oregano
• 1 teasp. dried thyme
• 2 chicken bouillon cubes
• 1/2 cup warm water
• 4 medium onions, thinly sliced
• 4 medium potatoes, pared
• 4 medium carrots, pared

1. In hot oil in Dutch oven, brown chicken on all sides.  Sprinkle with salt, pepper, oregano, thyme.  Add bouillon cubes, water, onions, potatoes, carrots.

2. Simmer, covered, 45 min., or until chicken and vegetables are tender.

3. Serve in casserole with sauce over all.

Makes 4 servings